COLD winter days call for WARM soup… or chili! This curry spiced chicken chili is simple, packed with flavor, and sure to be a new household favorite.
![Curry Spiced Chicken Chili](https://www.integrativewi.com/wp-content/uploads/2024/01/Curry-Spiced-Chicken-Chili.png)
Ingredients
- 1 lb Extra Lean Ground Chicken
- 1 Yellow Onion (medium, finely chopped)
- 1 cup Grated Carrot
- 2 tbsps Curry Powder
- 3 cups Diced Tomatoes (from the can, with juices)
- 1 1/2 cups Oat Milk
- 2 cups Frozen Peas (thawed)
- 1/2 cup Cilantro (chopped)
Instructions
- In a large non-stick skillet, over medium-high heat, cook the chicken, onions, and carrots, crumbling the meat as it cooks. Cook for seven to 10 minutes or until cooked through.
- Add the curry powder and cook for one minute, stirring to coat the meat and vegetables.
- Add the tomatoes and milk. Mix well. Cover and simmer for 15 minutes, stirring occasionally.
- Add the peas and stir to combine. Divide evenly between bowls and garnish with the cilantro. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.
- Serving Size: One serving is equal to approximately two cups.
- More Flavor: Add salt and pepper. Add garlic, lemon juice, and cilantro.
- No Chicken: Use ground pork, turkey, lamb, or chickpeas instead.