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.


  • 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)


  1. 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.
  2. Add the curry powder and cook for one minute, stirring to coat the meat and vegetables.
  3. Add the tomatoes and milk. Mix well. Cover and simmer for 15 minutes, stirring occasionally.
  4. Add the peas and stir to combine. Divide evenly between bowls and garnish with the cilantro. Enjoy!


  • 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.