Baked Potatoes Topped with Spicy Vegetable Stew

Joan Hunt


This is my go to meal when we are hungry and want something filling to eat. Love to make this for dinner with just a small green salad on the side, or if you eat meat you could add chicken breast on the side.

it is very good!

★★★★★ 2 votes
4 servings


1 clove
garlic, minced
1 Tbsp
chili powder
1 tsp
ground cumin
14 oz
can diced tomatoes
1/2 c
vegetable broth or water
19 oz
can black beans, rinsed and drained
1 c
diced yellow squash
1 c
diced zucchini
1/2 c
diced carrot
1/2 c
chopped green bell pepper
1 c
chopped onion
1 Tbsp
vegetable oil
2 Tbsp
chopped fresh cilantro
salt and freshly ground black pepper to taste
4 large
russet potatoes, scrubbed (about 2 1/2 lbs.)


1Preheat oven to 400°F. Pierce potatoes with tines of fork and bake until tender, about 1 hour.
2Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes. Stir in chili powder and cumin. Add tomatoes, broth and beans. Reduce heat and simmer, covered, 20 minutes.
3Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.
4To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy