Spicey Vegetable Stew

This recipe is a baked potato topper or sweet potato topper. I have also tried it over rice or thrown in 1 pound of cooked pasta. It is versatile in that you can use all the veggies in the kitchen and will not be bad if there are one or two things missing.

1 T vegetable oil
1 chopped onion
1/2 c chopped green bell pepper
1/2 cup diced (or shredded) carrot
1 clove garlic, minced
1 14 oz can diced tomoatoes
1 15 oz can black beans, rinsed and drained
1/2 cup vegetable broth or water
1 T chili powder
1 t ground cumin
1 c diced yellow squash
1 c diced zucchini
2 T chopped cilantro
salt and pepper to taste

1. heat oil in large skillit over medium heat. Add onion, bell pepper, carrot and garlic....cook, stirring often, until the vegetables begin to soften, for about 10 minutes.

2. Add tomatoes, beans, broth, chili power and cumin. Reduce heat to ow and cook 20 minutes.

3. Add yellow squash and zucchini.and cook until crisp-tender, about 5 min more. Stir in cilantro and season with salt and pepper.