The "chili powder" we buy at the grocery is actually a mixture of different types of red peppers with varying degrees of heat. Since the ingredients of their proprietary "chili" spice mixes are never disclosed, let's chat about red bell peppers [which I suspect are a major component of many milder blends]. Did you know they contain large amounts of vitamin C as well as a solid dose of vitamin A? If you aren't sensitive to nightshades, red bell peppers will help boost your immune system.
3 tbsp high polyphenol organic EVOO
1 tbsp organic quinoa flour
¼ cup organic chili powder
1 cup organic tomato sauce
2 tsp dried oregano
1 cup organic chicken bone broth, veggie stock, or filtered water
Heat the EVOO in a medium saucepan over low heat, then stir in the quinoa flour. Allow to cook for 30-60 seconds.
Mix in the chili powder and cook briefly before incorporating the rest of the ingredients.
Increase stove top temperature to medium. Bring the mixture to a boil, reduce heat back to low, and simmer for 10 minutes, until the sauce thickens.