Vegetarian Southwest One-Pot Dinner

Vegetarian Southwest One-Pot Dinner

by Lesa Barnes 2 years ago
3.8 (9)
2 hours
342 kcal
59 g carbs
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Description

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
  • 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
Directions
  1. 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. 2. Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.
Nutrition Facts
serving: 6 servings
calories: 342 kcal
carbohydrates: 59 g
protein: 17.3 g
saturated fat: 2.9 g
cholesterol: 12.1 mg
sodium: 459.9 mg
fiber: 9.1 g
sugar: 8.7 g