Enchilada Sauce [GF/DF]

Updated: Jul 26, 2020

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


  1. Heat the EVOO in a medium saucepan over low heat, then stir in the quinoa flour. Allow to cook for 30-60 seconds.

  2. Mix in the chili powder and cook briefly before incorporating the rest of the ingredients.

  3. 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.

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