Make is as hot as you like with chili powder and cumin. The cinnamon gives it a wonderful complex flavor.
1 tablespoon canola oil 1-1/2 pounds pork tenderloin or pork loin, cut in 1/2 inch pieces* salt and pepper to taste 1 large onion, chopped 2 cloves garlic, minced 2 teaspoons chili powder 1/2 teaspoon cumin 1/4 teaspoon cinnamon 1 can (30 ounces) petite diced tomatoes 1 can (15 ounce) kidney beans, undrained 1 can (15 ounce) black beans, drained and rinsed 2 cans (15 ounce each) fat-free chicken broth, divided dash Tabasco sauce, optional 2 green onions, chopped 1 cup shredded Mozzarella cheese, optional
In a large soup pot, heat oil. Add pork pieces and brown over medium-hot heat. Brown meat in several batches and remove from pan when meat is brown. Set meat aside.
Add onion to pan and cook until translucent. Add garlic and cook 1 minute. Add chili powder, cumin, cinnamon, and reserved meat. Stir to mix well. Add canned tomatoes, kidney beans, black beans, and 1 can (15 ounces) chicken broth. Bring to a boil. Reduce heat and simmer for at least 30 minutes or until flavors have blended and chili reaches desired consistency. Thin with additional chicken broth as needed.
If desired, use an immersion blender and puree a small amount of the soup. This will provide a thicker consistency.
Serve in individual bowls and top with chopped onions and shredded cheese if desired.
*Chicken or ground beef could be substituted for the pork
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