- 1 medium red onion halved, about 80g
- 2 tbsp olive oil
- 1 long red chilli, or to taste, quartered
- 1/2 chipotle chilli *, (if dried, soak for 1 hour)
- 1 medium red capsicum, about 150g, quartered
- 350 g ripe tomatoes, halved
- 2 tbsp vegetable stock
- 125 g corn kernels **
- 410 can white beans (cannelloni, butter etc) ***, drained and rinsed
- 50 g dairy free sour cream ****
- 15 g lemon or lime juice, or to taste
Recipe is created for
9Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Autumn Carnival Easter Father's Day Grandparent's Day Halloween New Year’s Eve Summer Winter BBQ Birthday Buffet Everyday Holiday Party Picnic Cooking Easy Low budget Natural Quick Appetizer Main course Side dish Starter Mexican Dinner Lunch Snack Supper Dip Dressing Pasta dish Sauce
Place halved onion and both types of chilli in bowl and chop 3 secs /sp 5
Scrape down the sides of the bowl
Add olive oil and cook 5 min/Varoma/sp 1
Add vegetable stock, tomatoes and capsicum and cook for 20mins/100°C/sp 1.5. Use the steamer basket on the lid instead of the MC, to let some of the liquid evaporate.
Add corn, lemon juice, sour cream and beans and blend for 1 min, slowly increasing speed from 3 to 9, remembering the ingredients will be hot.
Allow to cool slightly and put into storage or serving bowls. Refrigerate until needed.
Adapted from a recipe By Nico Moretti: Spiced Mexican Tomato and Corn Soup, Recipe Community
- A luscious and lively Lenten dip, celebrating Autum's rich, smokey flavours
* Keep the water the chipotle chilli was soaked in and add some to the dip if it is too thick. Chipotle chillies add a rich and smoky flavour.
**If using fresh corn kernals, add them at Step 4.
** *Jo Whitton in her Quirky Cooking cookbook has instructions for cooking beans in your Thermomix.
**** Jo Whitton’s Quirky Cooking also has an easy and tasty recipe for dairy free sour cream.
You can also use this dip as a sauce for pasta or dressing for salads.
Nico Moretti coats his tomatoes, onions and capsicum with the olive oil and oven roasts them at 220°C for 20 mins. He then removes the skins. If you would like to do this, skip steps 1-4 and start at Step 5 by adding the roasted vegetables to the bowl with the corn, beans, lemon juice, sour cream and stock.
If you prefer a cream cheese dip leave out the white beans and dairy free sour cream and instead add 125g of cream cheese, cut into 2cm cubes and 125g sour cream at step 5.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.