Slow Cooker Southwestern Pot Pie Vegetarian
Dive into the bold, zesty flavors of this Slow Cooker Southwestern Pot Pie Vegetarian—a comforting dish with a Tex-Mex twist! This recipe combines hearty ingredients like black beans, pinto beans, zucchini, and corn, mingled with smoky spices such as cumin, paprika, and chili powder for a rich and satisfying base. Simmered to perfection in a slow cooker, it’s topped with golden, flaky biscuits for an irresistibly easy pot pie finish. Ideal for busy weeknights, this vegetarian pot pie is packed with plant-based protein and vibrant vegetables, making it as nutritious as it is delicious. Garnish with fresh cilantro and serve with a crisp salad or creamy avocado slices for the ultimate Southwestern-inspired comfort food!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 cup Fresh or frozen corn kernels
- 1 medium Zucchini, diced
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 can (15 ounces) Pinto beans, drained and rinsed
- 1 can (10 ounces) Canned diced tomatoes with green chilies
- 2 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 biscuits Refrigerated biscuit dough
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are fragrant and slightly softened.
Transfer the onion, garlic, and bell pepper mixture to the slow cooker.
Add the corn kernels, diced zucchini, black beans, pinto beans, and canned diced tomatoes with green chilies to the slow cooker.
Pour the vegetable broth into the slow cooker and add the ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir to combine all ingredients evenly.
Cover the slow cooker with a lid and set it to cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the vegetables are tender and the flavors are well combined.
If desired, stir in the chopped fresh cilantro for an additional layer of flavor.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the refrigerated biscuit dough on the baking sheet and bake according to the package instructions, or until golden brown and cooked through (typically about 10-12 minutes).
Once the biscuits are baked, gently place them on top of the filling inside the slow cooker to create the pot pie crust.
Serve warm and enjoy your Southwestern pot pie with a side of fresh salad or avocado slices!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
