Baked Potatoes Topped with Spicy Vegetable Stew

1. 1

   Preheat oven to 400F.

2. 2

   Pierce potatoes with tines of fork and bake until tender, about 1 hour.

3. 3

   Meanwhile, in large nonstick skillet, heat oil over medium heat.

4. 4

   Add onion, bell pepper, carrot and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes.

5. 5

   Stir in chili powder and cumin.

6. 6

   Add tomatoes, broth and beans.

7. 7

   Reduce heat and simmer, covered, 20 minutes.

8. 8

   Add yellow squash and zucchini.

9. 9

   Cover and simmer until vegetables are crisp-tender, about 5 minutes.

10. 10

    Stir in cilantro and season with salt and pepper.

11. 11

    To serve, split baked potatoes and mash their pulp slightly.

12. 12

    Spoon vegetable stew into center.

* Per serving · 4 servings · Values may vary.

No additional tips available.