This is basically the same recipe, with just three little additions that make it, in my opinion, better than ever, and the official New Favorite.
PDX Red Chile
2 T coconut oil
1 yellow onion, finely chopped
3 T mild chile powder
1 tsp hot chile powder
2 tsp cumin powder
1/2 tsp cinnamon
1 T garlic, chopped
1 tsp sea salt or to taste
1 - 32 ounce carton vegetable broth
1/4 cup nutritional yeast
2 T maple syrup
1 cup frozen corn
2 T flax seed meal or chia seeds
2 T arrowroot
Saute the onion in the oil until soft. Add the garlic and spices and cook for 2-3 minutes. Cooking the spices is important!
Add the broth, nutritional yeast, maple syrup, and corn, and simmer for 5-10 minutes.
Add the flax meal and arrowroot, but don't worry about blending them in. Pour the whole thing into a blender or food processor that is made for hot liquids (like a Vitamix), and blend until smooth.
Pour the blended sauce back into the pan and let it cook over medium-low heat for a few more minutes. Use as an enchilada sauce, ladle it over "smothered" burritos and tofu scrambles, or use it as a base for a big ol' pot of chili beans.
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| This was a weirdly easy dinner... I had leftover hummus-and-veggie wraps, which I put in a baking pan, poured on Red Chile, and baked until they were hot. Instant enchiladas! They were surprisingly wonderful thanks to the PDX Red! |
Note: If you don't have a Vitamix or other heat-compatible blender (NutriBullet is not good for this!!!), an immersion blender is a good substitute, plus you don't have to transfer hot liquid back and forth. Get one from Amazon for about $30.
