In a large pan, heat the olive oil on medium heat and saute the onions and garlic for 3 minutes. Add the onion powder, cumin, paprika and saute for 30 seconds. Pour in the broth, tomato paste, adobo sauce, maple syrup and add 1 to 2 chipotle peppers (depending on your spice tolerance) and add a pinch of salt and pepper. Stir and bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally.