Go Back
Tex-Mex Pinto Bean Stew
Print Recipe Pin Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 1 (16 oz) bag frozen corn
  • 1 (12 oz) bag frozen bell pepper and onion mix
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 3 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Add the drained pinto beans, frozen corn, frozen pepper and onion mix, and fire-roasted diced tomatoes to the slow cooker.
  • Pour in the vegetable broth.
  • Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the top.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours.
  • Stir once more before serving.

Notes

If the stew thickens too much during cooking, add a splash of extra broth before serving. Leftovers taste even better the next day and reheat well on the stovetop or in the microwave. For a heartier meal, ladle it over cooked rice or serve with warm tortillas on the side.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker