Vegetarian Southwest One-Pot Dinner

Vegetarian Southwest One-Pot Dinner

Tara Nichol Thomas 1

"Easy, delicious slow cooker recipe that uses some of those dry beans hiding in your pantry. Just about any bean can be substituted for the black-eyed peas. If you don't want to soak beans overnight, you can use the canned variety."


2 h 30 m {{adjustedServings}} servings 342 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Drain and rinse black-eyed peas thoroughly. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker. Season with chili powder, and cumin; stir until well blended.
  2. Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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  1. 28 Ratings


This recipe is missing the liquids needed to cook dried beans. You need at least 2 1/2 cups of liquid for 1 cup of beans. I didn't drain the corn and added 2 cups of veg broth and 2 cups of wate...

Very good taste, thick like chili. I also used canned (two) blacked eye peas, and did not drain them, the tomatoes, or the corn. I also sprinkled the cheese on top before serving instead of mix...

Do not use the dry variety beans. Must use canned beans or it turns out too dry. do not drain tomatoes or corn. Other than that a great fast and easy dish.