Baked Potatoes Topped With Spicy Vegetable Stew Recipe

• 4 lrg russet potatoes (about 2 1/2 lbs.), scrubbed
• 1 Tbsp. vegetable oil
• 1 c. minced onion
• 1/2 c. minced green bell pepper
• 1/2 c. diced carrot
• 1 x clove garlic, chopped
• 1 Tbsp. chili pwdr
• 1 tsp grnd cumin
• 14 ounce canned diced tomatoes
• 1/2 c. vegetable broth or possibly water
• 19 ounce canned black beans, rinsed and liquid removed
• 1 c. diced yellow squash
• 1 c. diced zucchini
• 2 Tbsp. minced fresh cilantro Salt and freshly grnd black pepper, to taste

Directions