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Idaho Chili Stew
Ingredients
-
2
cups tomato juice
-
1
15 ounce can garbanzo beans
-
1
cup water
-
1
medium potato, peeled and chopped
-
1/2
cup lentils, rinsed and drained
-
1
carrot, cut into 1-inch strips or sliced
-
1
tablespoon cooked bacon pieces
-
1
tablespoon dried minced onion
-
2
teaspoons chili powder
-
1
teaspoon instant beef bouillon granules
-
1/4
cup dairy 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 granules. Bring to boiling. Reduce heat. Cover and simmer about 30 minutes or until lentils are tender.
2. Spoon into bowls. Top with sour cream or cheese and sprinkle with snipped chives, if desired. Serve with tortilla chips, if desired. Makes 4 servings.
Nutrition Facts
(Idaho Chili Stew)
- Servings Per Recipe 4,
- Calories 287,
- Protein (gm) 16,
- Carbohydrate (gm) 45,
- Fat, total (gm) 6,
- Cholesterol (mg) 8,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 14,
- Vitamin A (RE) 1205,
- Vitamin C (mg) 31,
- Sodium (mg) 1070,
- Calcium (DV %) 91,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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