Idaho Chili(Vegetarian)

• 1 (32 oz.) can (4 c.) tomato juice
• 2 c. water
• 2 medium potatoes, peeled and chopped
• 1 (15 oz.) can garbanzo beans, undrained
• 1 c. lentils, rinsed and drained
• 1 large onion
• 2 carrots, cut into 1-inch julienne strips
• 2 Tbsp. chili powder
• 2 tsp. instant beef bouillon
• 1 tsp. basil
• 1/2 tsp. garlic powder
• sour cream
• tortilla chips

1. In a 4 1/2 quart Dutch oven, stir together all ingredients, except sour cream and chips.
2. Bring mixture to boiling; reduce heat.
3. Simmer, covered, at least 30 minutes.
4. Spoon into bowls. Top each serving with sour cream.
5. Serve with tortilla chips. Makes 6 to 8 main dish servings.

tomato juice, water, potatoes, garbanzo beans, lentils, onion, carrots, chili powder, instant beef bouillon, basil, garlic powder, sour cream, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190267 (may not work)