Instructions: 1. In large pan, over medium-high heat, heat oil. Add onions, green pepper and jalapeno pepper. Saute 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.

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