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Duckling Chili

Categories:
main dishes, game birds, chili

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

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.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 0:55




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