Pork Chili Express

A big bowl of chili is guaranteed to keep you warm during the cold fall and winter days.


1 pound ground pork, lean1 15-oz can chili beans, undrained2 14 1/2-oz cans diced tomatoes in juice1 1/2 cups water1 Tbsp chili powder1 1/2 tsp ground cinnamon 1/2 tsp dried oregano leaves



Cook ground pork over medium-high heat in a 12-inch, nonstick skillet for 3-4 minutes or until pork is no longer pink, breaking pork into small crumbles.{} Drain and discard any juices.{} Stir chili beans, tomatoes, water, chili powder, cinnamon and oregano into pork in skillet.{} Cover and bring to a boil.{} Reduce heat to medium.{} Uncover and simmer for 3-5 minutes or until desired consistency.{} If desired, season to taste with salt.{}

Serve the chili in a bowl with non-fat Greek yogurt, shredded cheese and chopped onions as toppers.