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."

Ingredients 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.
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Reviews 22

  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 water. I topped with grated cheddar. It turned out like a cousin of chili.


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 mixing it in, and used a little sour cream at the table. My husband really liked it, even though he is skeptical of vegetarian dishes! A word to future cooks: I was scared by 1/4 cup of chili powder. I started with 1/8 cup, but it was a little bland, so I added more.


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.