Low Fat Duckling Chili Recipe

Ingredients

2 tablespoons vegetable oil

3/4 cup chopped onions

3/4 cup chopped green peppers

2 teaspoons minced jalapeno peppers

2 teaspoons minced garlic

3 tablespoons chili powder

2 tablespoons cumin

1 1/2 teaspoons oregano

1 1/2 teaspoons paprika

1 1/2 teaspoons seasoned salt

1/4 teaspoon black pepper

1 can diced tomatoes, not drained

--1 1/2 pounds

2 cups cooked wild rice

1 1/2 cups low-salt chicken broth

3 cups duckling

-- boned and skinned

-- coarsely chopped

1/3 cup frozen corn, thawed

1 1/2 cups cooked kidney beans

-- drained and rinsed

1 cup plain nonfat yogurt

2 tablespoons fresh tomatoes, finely chopped

Method

1.In large pan, over medium-high heat, heat oil.

Add onions, green pepper and jalapeno pepper.

Sauté about 2 minutes, or until tender.

Add garlic; cook for one minute.

2.Add chili powder, cumin, oregano, paprika, seasoned salt, black pepper, canned tomatoes, wild rice and chicken broth; simmer for 30 minutes.

3.Add duckling, corn and kidney beans; heat.

4.Place chili in six individual bowls; garnish each with 1 tablespoon yogurt and 1 teaspoon diced tomatoes.

Note: If chili is too thick, add chicken broth to reach desired consistency.

Per serving: About 386 calories, 34g protein, 37g carbohydrate, 13g fat, 30% cal from fat, 88mg cholesterol, 940mg sodium, 6g fiber.

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