Description
Enjoy hassle-free summer meals with these easy crockpot recipes that require minimal prep and let your slow cooker do all the work!
Ingredients
Scale
- 2 cups chopped vegetables (bell peppers, zucchini, carrots)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced (for topping, optional)
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Place the chopped vegetables in the bottom of the crockpot.
- Add the diced tomatoes, black beans, vegetable broth, chili powder, cumin, salt, and pepper.
- Stir to combine all the ingredients well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Add the corn in the last 30 minutes of cooking.
- Once cooked, serve the mixture in bowls and top with diced avocado and fresh cilantro if desired.
Notes
- Feel free to customize the vegetables based on what you have on hand or your personal preferences.
- This recipe can easily be doubled for a larger crowd.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 6
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4
- Sodium: 300
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 9
- Cholesterol: 0
Keywords: crockpot summer meals, easy summer meals, slow cooker recipes, vegetarian crockpot meals, healthy summer dinners