Vegetarian Southwest One-Pot Dinner


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.

Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 30 mins
6 servings


  • 1 ½ cups dried black-eyed peas, soaked overnight

  • 1 green bell pepper, diced

  • 1 onion, chopped

  • garlic cloves, chopped

  • 1 (10 ounce) can sweet corn, drained

  • 1 (28 ounce) can diced tomatoes

  • ¼ cup chili powder

  • 2 teaspoons ground cumin

  • 2 cups cooked rice

  • ½ cup shredded Cheddar cheese


  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.

Nutrition Facts (per serving)

342 Calories
6g Fat
59g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 342
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 460mg 20%
Total Carbohydrate 59g 21%
Dietary Fiber 9g 33%
Total Sugars 9g
Protein 17g
Vitamin C 19mg 96%
Calcium 203mg 16%
Iron 7mg 39%
Potassium 946mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.