Vegetable Beef Chili Potatoes
INGREDIENTS
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2 tsp. olive oil
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1 lb. beef stew meat (if pieces are large, cut them into about 1" cubes)
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1 yellow onion, diced
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2 cloves garlic, minced or crushed
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1 tbsp. chili powder
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½ tsp. ground cumin
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½ tsp. salt (plus more to taste)
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1 c. shredded carrots
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15 oz. seasoned black beans, drained
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10 oz. Ro-Tel tomatoes, drained
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15 oz. diced fire-roasted tomatoes, drained (you can substitute plain diced tomatoes)
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1 lb. yellow and/or zucchini squash, sliced into ¼" thick rings (fresh or frozen)
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4 baked potatoes (I cook mine in the microwave)
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½ c. sour cream, optional
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1½ c. sharp cheddar cheese
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