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.

• Cooking Time: 2 hr
• Total Time: 2 hr
• Calories: 342 Calories

Ingredients

• 1 onion, chopped
• ½ cup shredded Cheddar cheese
• 2 teaspoons ground cumin
• 1 green bell pepper, diced
• ¼ cup chili powder
• 1 (28 ounce) can diced tomatoes
• 2 cups cooked rice
• 1 ½ cups dried black-eyed peas, soaked overnight
• garlic cloves, chopped
• 1 (10 ounce) can sweet corn, drained

Recipe Instructions

Step 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.

Step 2

Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.