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Ingredients
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  • 1 28-ounce (800g) can of crushed or diced tomatoes (try to use cans with no sodium added)
  • ⅔ cup (155ml) vegetable broth
  • 1 chipotle pepper (from a can)
  • ½ to 1 tablespoon adobo sauce (the sauce that comes with canned chipotle peppers)
  • 3 tablespoons olive oil
  • 3 tablespoons gluten-free all-purpose flour (use regular all-purpose flour if not glu ten free)
  • 4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt, add more if necessary
  • 1 tablespoon honey or dark brown sugar (optional)
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