A South African vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Bell peppers and spinach are on the Dirty Dozen, so it's best to buy them organic. Tomatoes can also benefit from organic sourcing for better flavor and fewer pesticides.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, grated
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp paprika
• 1 fresh chili, finely chopped
• 400 g canned chopped tomatoes
• 400 g baked beans in tomato sauce
• 1/2 cup fresh cilantro, chopped
• to taste salt
• to taste black pepper

Method

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and sauté until soft, about 5 minutes.
3. Stir in the green and red bell peppers and cook for 3 minutes.
4. Add the grated carrots and garlic, cooking until the carrots are tender.
5. Mix in the curry powder, paprika, and fresh chili. Cook for 1 minute to release the aromas.
6. Stir in the chopped tomatoes and let simmer for about 10 minutes.
7. Add the baked beans, and cook until the mixture thickens, about 5 minutes.
8. Season with salt and black pepper to taste.
9. Remove from heat and stir in fresh cilantro before serving.

Notes

• Chakalaka can be served hot or cold.
• Adjust chili quantity for your preferred spice level.
• Pairs well with pap or grilled bread.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic South African recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.