Idaho Chili(Vegetarian) - cooking recipe

Ingredients

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

Preparation

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