Spicy Beans Tex Mex Crock Pot
Dive into the bold and zesty flavors of this Spicy Beans Tex Mex Crock Pot recipe, a hearty and wholesome dish perfect for any weeknight dinner or meal prep. Made with a vibrant medley of dried black beans and pinto beans, colorful bell peppers, onions, and a rich blend of Tex-Mex spices like cumin, chili powder, and cayenne, this slow-cooked sensation delivers the perfect balance of heat and comfort. Simmered to tender perfection in a flavorful vegetable broth and topped with fresh cilantro and zesty lime, this vegan-friendly, protein-packed recipe is both nutritious and satisfying. With minimal prep and the ease of a crock pot, this crowd-pleasing dish makes cooking at home a breeze—ideal for busy schedules or laid-back gatherings. Pair it with your favorite tortilla chips, serve it over rice, or enjoy it as a standalone dish for a cozy, spicy Tex-Mex experience!
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Recipe Information
Ingredients
- 1 cup Dried black beans
- 1 cup Dried pinto beans
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 Yellow onion, diced
- 4 cloves Minced garlic
- 15 oz Canned diced tomatoes (with green chiles, if desired)
- 4 cups Vegetable broth
- 1 cup Canned corn kernels, drained
- 15 oz Canned black beans, rinsed (optional for extra beans)
- 1 tbsp Ground cumin
- 2 tbsp Chili powder
- 0.5 tsp Cayenne pepper
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 4 Lime wedges (optional, for serving)
Instructions
Rinse and sort the dried black beans and pinto beans, removing any debris.
Place the dried beans in a large bowl, cover with water, and soak overnight (or for at least 8 hours). Drain and rinse the beans before cooking.
In the base of your crock pot, add the soaked beans, diced red and green bell peppers, diced onion, and minced garlic.
Pour in the canned diced tomatoes (including the liquid) and vegetable broth.
Add the corn kernels, cumin, chili powder, cayenne pepper, paprika, salt, and black pepper. Stir the mixture well to combine.
Cover the crock pot with the lid and cook on low heat for 6-8 hours, or until the beans are tender and the flavors have melded together.
If the mixture becomes too thick during cooking, add more vegetable broth as needed to achieve your desired consistency.
Taste and adjust seasonings if necessary before serving.
Serve warm, garnished with fresh cilantro and a squeeze of lime juice for added freshness.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8423 mg | 366% | |
| Total Carbohydrate | 323.8 g | 118% | |
| Dietary Fiber | 92.7 g | 331% | |
| Total Sugars | 49.1 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 6261 mg | 133% | |
*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.
