Curry Spiced Chicken Chili
Servings: 3 servings
Calories: 455kcal
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.
Nutrition
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
