Curry Spiced Chicken Chili

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Curry Spiced Chicken Chili

Course: Dinner, Lunch, Soup/Stew
Cuisine: Mediterranean
Keyword: chicken, dairy-free, gluten-free, one pan
Calorie: 400-500, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 11+g
Servings: 3 servings
Calories: 455kcal


  • 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)


  • 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!


  • 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.


Calories: 455kcal | Carbohydrates: 41g | Protein: 37g | Fat: 16g | Cholesterol: 130mg | Sodium: 289mg | Fiber: 12g | Sugar: 19g | Vitamin A: 9546IU | Vitamin C: 37mg | Calcium: 300mg | Iron: 7mg

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