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!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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)

Directions

Step 1

Rinse and sort the dried black beans and pinto beans, removing any debris.

Step 2

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.

Step 3

In the base of your crock pot, add the soaked beans, diced red and green bell peppers, diced onion, and minced garlic.

Step 4

Pour in the canned diced tomatoes (including the liquid) and vegetable broth.

Step 5

Add the corn kernels, cumin, chili powder, cayenne pepper, paprika, salt, and black pepper. Stir the mixture well to combine.

Step 6

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.

Step 7

If the mixture becomes too thick during cooking, add more vegetable broth as needed to achieve your desired consistency.

Step 8

Taste and adjust seasonings if necessary before serving.

Step 9

Serve warm, garnished with fresh cilantro and a squeeze of lime juice for added freshness.

Nutrition Facts

Serving size	(2813.7g)

Amount per serving	% Daily Value*
Calories	1732.3

Total Fat 17.5g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 8422.9mg	0%
Total Carbohydrate 323.8g	0%
Dietary Fiber 92.7g	0%
Total Sugars 49.1g
Protein 88.5g	0%

Vitamin D 0IU	0%
Calcium 620.5mg	0%
Iron 30.1mg	0%
Potassium 6261.2mg	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: 8.7%

Protein: 19.6%

Carbs: 71.7%