1 (6 ounce) can tomato paste
2 cups whole chicken broth
1 (3 ounce) can sliced beans, drained
2 (1 ounce) cans Mexican-style chili beans, drained
2 tablespoons vegetable oil
3 cloves garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup beef broth
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
2 tablespoons beef bouillon
1 (16 ounce) can pinto beans, rinsed and drained
1 tablespoon chopped fresh chives
In a large bowl whisk together tomato paste, whole chicken broth, beans, Mexican-style chili beans, vegetable oil, garlic powder, chili powder, oregano and basil. Mix in broth mixture and beans, chives and parsley.
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