VEGETARIAN SOUTHWEST ONE-POT DINNER

Vegetarian Southwest One-Pot Dinner image

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.

Provided by Tara Thomas

Time 2h30m

Yield 6

Number Of Ingredients 10

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

Steps:

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 Facts : Calories 342 calories, Carbohydrate 59 g, Cholesterol 12.1 mg, Fat 6.2 g, Fiber 9.1 g, Protein 17.3 g, SaturatedFat 2.9 g, Sodium 459.9 mg, Sugar 8.7 g