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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

Step 2

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.

Step 3

Transfer the onion, garlic, and bell pepper mixture to the slow cooker.

Step 4

Add the corn kernels, diced zucchini, black beans, pinto beans, and canned diced tomatoes with green chilies to the slow cooker.

Step 5

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.

Step 6

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.

Step 7

If desired, stir in the chopped fresh cilantro for an additional layer of flavor.

Step 8

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 9

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).

Step 10

Once the biscuits are baked, gently place them on top of the filling inside the slow cooker to create the pot pie crust.

Step 11

Serve warm and enjoy your Southwestern pot pie with a side of fresh salad or avocado slices!

Nutrition Facts

Serving size	(2773.0g)

Amount per serving	% Daily Value*
Calories	3180.5

Total Fat 107.8g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 8394.5mg	0%
Total Carbohydrate 456.0g	0%
Dietary Fiber 83.1g	0%
Total Sugars 66.7g
Protein 98.6g	0%

Vitamin D 0IU	0%
Calcium 610.5mg	0%
Iron 31.6mg	0%
Potassium 5706.5mg	0%

*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.

Source of Calories

Fat: 30.4%

Protein: 12.4%

Carbs: 57.2%