Baked Potatoes Topped With Spicy Vegetable Stew

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegtime1	1	Servings

INGREDIENTS

4		Russet potatoes, about 2 1/2
		lbs. scrubbed
1	T	Vegetable oil
1	c	Chopped onion
1/2	c	Chopped green bell pepper
1/2	c	Diced carrot
1		Clove garlic, minced
1	T	Chili powder
1	t	Ground cumin
14	oz	Canned diced tomatoes
1/2	c	Vegetable broth or water
19	oz	Canned black beans, rinsed
		and drained
1	c	Diced yellow squash
1	c	Diced zucchini
2	T	Chopped fresh cilantro
		Salt and freshly ground
		black pepper to taste
		minutes.

INSTRUCTIONS

SERVINGS DAIRY-FREE  These stuffed potatoes are sure to be a family
favorite. The  vegetable stew also makes a great topping over baked
sweet potatoes.  Preheat oven to 400 F. Pierce potatoes with tines of
fork and bake  until tender, about 1 hour.  Meanwhile, 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,  Add
yellow squash and zucchini. Cover and simmer until vegetables are
crisp-tender, about 5 minutes. Stir in cilantro and season with salt
and pepper. To serve, split baked potatoes and mash their pulp
slightly. Spoon vegetable stew into center.  PER SERVING: 392 CAL.; 12G
PROT.; 6G TOTAL FAT (1G SAT. FAT); 80G  CARB.; 0 CHOL.; 1,225MG SOD.;
13G FIBER.  Converted by MC_Buster.  Recipe by: Vegetarian Times
Magazine, September 1998, page 40  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2264 Calories From Fat: 196 Total Fat: 22.4g Cholesterol: 1.2mg Sodium: 2804.2mg Potassium: 10460.4mg Carbohydrates: 440.8g Fiber: 89.5g Sugar: 38.3g Protein: 90.1g