3 T mild chile powder
1 tsp hot chile powder
2 tsp cumin
1/2 tsp cinnamon
2 T olive oil (optional)
1 yellow onion, finely chopped
1 T garlic, chopped
1 tsp sea salt
1 - 32 ounce carton vegetable broth
2 T maple syrup
2 T chia seeds or flax seed meal
Toast the chile powders, cumin, and cinnamon in a dry saucepan over medium heat for 2-3 minutes, stirring constantly, OR cook them gently in olive oil. I usually do it without the oil, which is not traditional, but really, really good. Cooking the chile powders is important. Don't skip this step.
Add 1/2 cup or so of the vegetable broth. When it's hot, add the onion and garlic. Cook over medium heat until soft.
Add the rest of the broth, the salt, and the maple syrup. When it's hot, add the chia seeds or flax meal to thicken. Adjust seasonings, and serve on things like tofu scrambles, breakfast burritos, rice and bean dishes, and mac and cheese, or use it as an enchilada sauce.