This recipe comes to us from Phyllis Chinn.
Makes about 3½ cups.
1 medium-sized onion, chopped
3 cloves garlic, minced
2 tbsp. gluten-free all purpose flour
1 (4-oz.) can mild green chilies, chopped
1 (14½-oz.) can diced tomatoes
1 c. chicken broth
1 teaspoon chili powder, preferably Ancho chili powder
1 teaspoon salt, or more to taste
In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well-softened, about 5 minutes. Stir in the garlic and sauté for an additional minute. Add the flour and continue cooking for another 1 to 2 minutes. Mix in the chilies and tomatoes. Pour in the broth and add the chili powder and salt. Bring to boil, reduce heat to low simmer and cook for about 15 minutes, until thickened, but still very pourable.