Vegetarian Southwest One-Pot Dinner

Rating: 3.4 stars
35 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 7
  • 1 star values: 4

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 Tara Thomas

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Recipe Summary

cook:
2 hrs 30 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

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.

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  • 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; protein 17.3g 35% DV; carbohydrates 59g 19% DV; fat 6.2g 10% DV; cholesterol 12.1mg 4% DV; sodium 459.9mg 18% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

MamaDee
Rating: 4 stars
12/22/2008
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 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. Read More
Helpful
(34)

Most helpful critical review

MINDCRUSHER1376
Rating: 2 stars
07/19/2006
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 topped with grated cheddar. It turned out like a cousin of chili. Read More
Helpful
(42)
35 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 7
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
MINDCRUSHER1376
Rating: 2 stars
07/18/2006
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 topped with grated cheddar. It turned out like a cousin of chili. Read More
Helpful
(42)
MamaDee
Rating: 4 stars
12/22/2008
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 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. Read More
Helpful
(34)
amber
Rating: 5 stars
05/04/2007
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. Read More
Helpful
(23)
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trying2bhealthy
Rating: 5 stars
04/25/2011
This has now become a staple for meatless monday don't worry if you forgot to soak your beans overnight - you're going to cook them all day anyway - I add 5 cups of water and use dry beans and then add a cup of dry brown rice about 2 hours before serving Read More
Helpful
(13)
NeedGodDotCom
Rating: 5 stars
07/14/2009
This was wonderful! I'm not a vegetarian but wow this was good. I can't eat much of it though with low blood sugar issues... too many carbs for me but my mouth waters sitting down to even a little bit of it. I changed a couple things: used fresh tomatoes instead of canned and canned beans not draining them. Also I excluded the cheese altogether and then when served added sour cream a few fresh tomatoes and avocado. Voila! Yummy. My hubby is SO not a vegetarian and so I put cooked sausage in it for him and he loved it:) Read More
Helpful
(10)
Melissa Goff
Rating: 1 stars
01/18/2012
This recipe really...flopped for me. I'm so sorry but there is something totally missing here. And it is the liquids. I love cooking beans in a slow cooker. But when you have to cook beans for nearly 22 hours there is something totally wrong with the way a recipe is written. And to start this recipe by extra 12 hours ahead too because of a bean soak. You shouldn't have to go to so much trouble. I started this a bean soak on a Monday night before going to bed about 8. Following morning put everything together about 9am by 11:30am smelling good but beans are crunchy. 2pm same deal by 4pm still flustered...by 6pm adding a 28 crushed tomatoes(only to see that the can is mismarked and it's actually tomato sauce) by 8pm adding 2 cups of water and then at 11:30pm adding another 2 cups of water and beans are partly crunchy with some stightly soft on others. I was at the point of not wanting to get up every couple of hours to check on the status I went to bed. By 7:30am now Wed morning. The batch looks like mushed chili still smells good tastes ok beans are firm but soft....the over all batch isn't that appealing and if I decided to add rice and cheddar it's going to look like glop. I'm not overally pleased with the outcome because of the shear frustration of the amount of time to get this recipe complete. I went back and looked and talked to others over my frustration and this recipe needs more water to do as the author states. I won't be making this again. I'm sorry. Read More
Helpful
(9)
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Sarah D
Rating: 4 stars
02/18/2008
I thought that this recipe was good. Not fantastic but a good meal. I didn't put the rice in makes it more like a stew. Read More
Helpful
(4)
Soncea Braden-McCann
Rating: 4 stars
02/12/2009
This is really good served with sour cream at the table. I was skeptical about only cooking the beans for 2 hours and little amount of liquid. I will try this again but cook longer even the onions still had some crunch to them and I do not usually expect that with this type of recipe. The flavor was really good though so I just think it needs to be tweaked in terms of liquid amount and time. Read More
Helpful
(3)
Janna Meyer Sanders
Rating: 4 stars
10/09/2012
This recipe turned out great! My 3-year-old 1-year-old husband and mother-in-law all ate it enthusiastically! I did take some of the suggestions...after soaking beans for 6 hours I still added 2 cups of broth and 2 cups of water...it had plenty of liquid this way...maybe could have used a bit less. I also (for my husband mainly and to use up some freezer items) added some chorizo sausage and let it cook in the crock pot with the other ingredients...on low for 6 hours. This could be a very versatile recipe adding other vegetables or beans. We ate it with corn bread and it was SO yummy!! Read More
Helpful
(2)
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