Tuesday, June 06, 2006

Idaho Chili

An easy potato-based vegetarian chili, good for the winter.

4 cups V8 juice
2 cups water
2 potatoes
15 oz. chick peas
1 cup dried lentils
1 onion
2 carrots
2 T chili powder
1 t basil
1/2 t garlic powder

Chop potatoes, onion, and carrots. Put everything in a big pot. Bring to a boil, then simmer 30 minutes. Garnish with yogurt, sour cream, or chopped onions and tomatoes.

Serves 6. Aprox 295 calories, less than 2 grams fat per serving.

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