Sugarless Enchilada Sauce

Canned enchilada sauce often carries added sugar to balance the chili's bitterness. Building it from broth, tomato paste, and spice does the same job without that addition, so it's a straightforward way to bring Mexican flavor to a protein bowl without a hidden carb source.

• 2 tbsp olive oil
• 2 tbsp almond flour or arrowroot starch
• 3 tbsp chili powder
• 2 cups low-sodium broth
• 1 can (6 oz) tomato paste
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• Salt, to taste

1. Step 1

   Warm olive oil in a saucepan and whisk in the almond flour or arrowroot to form a paste.

2. Step 2

   Whisk in chili powder, cumin, garlic powder, and onion powder; cook 1 minute until fragrant.

3. Step 3

   Slowly whisk in broth and tomato paste until smooth.

4. Step 4

   Simmer 8–10 minutes, whisking occasionally, until thickened. Season with salt.

• Use as a simmer sauce for shredded chicken instead of a taco seasoning packet
• Add a chipotle pepper in adobo for smoky heat

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• Egg & Avocado Breakfast Plate