Vegetarian Southwest One-Pot Dinner21 Reviews
- Cook: 2 hr 30 min
- Ready In: 2 hr 30 min
“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.” - by cthomasgirl
Original recipe yields 6 servings
- 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.
- Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.
Amount Per Serving (6 total)
- 342 cal
- 6.2 g
- 59 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 t..." See moreopped 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..." See more 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. "
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