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Lynn's  Potatoes Bean Chili

Tortilla chips
1  15-ounce can garbanzo beans
1  cup water
2  teaspoons chili powder
1  tablespoon cooked bacon pieces
1  teaspoon instant beef bouillon granules
1/2  cup lentils, rinsed and drained
1/4  cup dairy sour cream or shredded cheddar cheese
1  tablespoon dried minced onion
2  cups tomato juice
1  medium potato, peeled and chopped
 1   carrot, cut into 1-inch strips or sliced
To taste; picante or other sauce Mexican Sauces M72

. 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

 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

Serve with; Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Mexican Sauces M72

It is some compensation for great evils that they enforce great lessons.

- John Christian Bovee