Idaho Chili Stew

Idaho chili stew is a Super Bowl recipe, that can be served with cornbread or tortilla chips. It can be converted to a vegetarian recipe by omitting the bacon and using vegetable stock powder.
 * Source: Better Homes And Gardens
 * Prep: 15 Minutes | Cook: 30 Minutes
 * Makes 4 servings

Ingredients

 * 2 cups tomato juice
 * 1 can (15 or 19 ounces) garbanzo beans, undrained
 * 1 cup water
 * 1 medium potato, peeled and chopped
 * ½ cup dried red lentils, rinsed and drained
 * 1 medium carrot, cut into 1-inch strips or sliced
 * 1 tablespoon cooked bacon pieces
 * 1 tablespoon minced dried onions
 * 2 teaspoons chili powder
 * 1 beef bouillon powder
 * ¼ cup sour cream or shredded Cheddar cheese
 * snipped chives (optional)
 * tortilla chips (optional)

Directions

 * 1) In a large saucepan, combine tomato juice, undrained garbanzo beans, water, potato, lentils, carrot, bacon pieces, onion, chili powder, and the bouillon powder.
 * 2) Bring to boiling. Reduce heat.
 * 3) Cover and simmer about 30 minutes or until lentils are tender.
 * 4) Spoon into bowls.
 * 5) Top with sour cream or cheese and sprinkle with snipped chives, if desired.
 * 6) Serve with cornbread or tortilla chips, if desired.