Vegetarian Southwest One-Pot Dinner

21 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

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
342 cal
17%

Fat
6.2 g
9%

Carbs
59 g
19%

Based on a 2,000 calorie diet

Reviews (21)

Rate This Recipe

MINDCRUSHER1376

Jul. 18, 2006

"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."

MamaDee

Dec. 22, 2008

"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. "

amber

May. 4, 2007

"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...." See more"

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