Vegetable Beef Chili Potatoes

By á-6416

Ingredients

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

Details

Adapted from wearychef.com

Preparation

Step 1

In a large skillet or dutch oven, heat olive oil over medium-high heat. Add beef, onion, garlic, chili powder, cumin, and salt. Saute until onions are tender, stirring frequently.
Stir in carrots, beans, and both cans of drained tomatoes. Bring to a simmer, reduce heat to medium-low, and cover. Cook, stirring occasionally for 1½-2 hours, until beef is fork tender.
Stir in squash, and continue cooking uncovered for about 15 minutes longer, until squash is cooked to desired tenderness. Add salt and pepper to taste.
Meanwhile, cut a deep "X" into the top of each potato. Use a fork to mash 2 tbsp. sour cream and salt to taste into the potato flesh. Scoop a generous portion of the beef chili over the potato, and top with a handful of cheese. Dig in!
Weary Chef's Notes:
1. This chili should freeze well.
2. I think this chili recipe would turn out great in the slow cooker too, 4-6 hours on high or 8-10 hours on low. Add the zucchini towards the end of cooking in the crockpot if you don't want it to get too mushy.