F E B R U A R Y / M A R C H 2 0 1 7 M A C O N M A G A Z I N E | 81
sides with salt, pepper and garlic
powder, and lightly coat with
cornstarch. Place pork in skillet,
and cook until lightly browned
but not done. Transfer to a slow
cooker. Place potatoes, green
bell pepper, red bell pepper,
onion and corn in the slow
cooker.
In a bowl, mix the tomatoes,
soup, milk, broth and Italian
seasoning. Pour into the slow
cooker. Cover and cook one hour
on high. Reduce heat to low, and
continue cooking at least one
hour. Serves 8.
THREE-BEAN CHILI
Looking for a vegetarian chili
option? Look no further than this
hearty recipe featuring not one
or two, but three different beans
for variety. It's loaded with taste.
2 1/4 cups water
1 (16-ounce) can kidney beans,
rinsed and drained
1 (16-ounce) can chili beans,
undrained
1 can (15-ounce) pinto beans,
rinsed and drained
1 can (15-ounce) tomato sauce
1 can (14 1/2-ounce) no-salt-
added stewed tomatoes
1 can (6-ounce) tomato paste
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon minced garlic
1 1/2 cups fresh or frozen corn
1 1/2 cups coarsely chopped
yellow summer squash
In a Dutch oven, combine
the first 10 ingredients. Bring
to a boil. Reduce heat; simmer
uncovered for 10 minutes. Add
corn and squash. Bring to a boil.
Reduce heat; simmer 10 minutes
longer or until squash is tender.
Serves 10.
For more stew recipes, visit
maconmagazine.com.
