Vegetable Beef Chili Potatoes - A Stick-To-Your-Ribs Dinner! - The Weary Chef

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