Corn and Bean Chakalaka with Sweet Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Cameroonian-inspired vegetable relish featuring sweet corn, beans, and bell peppers simmered in a spicy tomato sauce. This African-inspired vegetarian recipe, ready in about 30 minutes, pairs canned kidney beans, corn kernels, 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.

Prep: 10 min Cook: 20 min Serves 4 African cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Stir in 3 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
  3. Step 3: Add 1 cup drained kidney beans and 1 cup corn kernels, stirring to combine.
  4. 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.
  5. 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.
  6. Step 6: Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and coats the vegetables nicely.
  7. Step 7: Adjust seasoning to taste and serve warm as a side or relish.