Corn and Bean Chakalaka with Sweet Peppers
A vibrant Cameroonian-inspired vegetable relish featuring sweet corn, beans, and bell peppers simmered in a spicy tomato sauce. This african-inspired vegetarian (vegetarian) ready in about 30 minutes pairs drained and rinsed canned kidney beans, fresh or frozen corn kernels, large, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, drained and rinsed canned kidney beans
- 1 cup, fresh or frozen corn kernels
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 1 medium, sliced onion
- 2 minced garlic cloves
- 3 tbsp tomato paste
- 2 tbsp vegetable oil
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 sliced medium onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- Step 2: Stir in 3 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
- Step 3: Add 1 cup drained kidney beans and 1 cup corn kernels, stirring to combine.
- Step 4: Toss in 1 large diced red bell pepper and 1 large diced green bell pepper, cooking for 5 minutes until the peppers soften slightly.
- Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp cayenne pepper, then pour in 1/2 cup water to loosen the mixture.
- Step 6: Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and coats the vegetables nicely.
- Step 7: Adjust seasoning to taste and serve warm as a side or relish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Corn and Bean Chakalaka with Sweet Peppers take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Corn and Bean Chakalaka with Sweet Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen corn kernels from drying out.
Can I substitute ingredients in Corn and Bean Chakalaka with Sweet Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Corn and Bean Chakalaka with Sweet Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Corn and Bean Chakalaka with Sweet Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
