Description Edit

Idaho chili stew is a Superbowl 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 Edit

• 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 Edit

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.