This is a sponsored post written by me on behalf of Manwich. All opinions are 100% mine.
Does your family suffer from the Monday Blahs? Or maybe you find yourself running in so many circles that you feel like you don’t have time to sit down for a family meal? It sounds like you need a Manwich Monday!
March 18th is National Sloppy Joe Day, which is the perfect excuse to grab a can of Manwich! The kid-stopping power of Manwich makes it quick and easy to bring your family together for meal time.
But it’s not limited to use in just Sloppy Joes. Its sweet-and-tangy taste makes it a great base for a quick batch of chili! It comes in three flavors: Original, Bold, and Thick & Chunky. The Thick & Chunky is absolutely perfect for this recipe!
Ingredients:
- 1 can Thick & Chunky Manwich
- 1 lb chicken, cooked and shredded
- 1 15oz can chili beans
- 1 15oz can whole kernel sweet corn, drained
- 1 8oz can chicken stock
- 1 cup onion, chopped (optional)
- 1 cup red bell pepper, chopped (optional)
- 1 Tbsp olive oil (optional)
Directions:
1. Cook and shred chicken. I used dark meat to give my chili more depth of flavor, but you can use whatever kind of chicken you like.
2. If you desire an extra-chunky chili, add olive oil, chopped onions, and chopped red bell pepper to a large pan and cook over medium-low heat until the onions begin to turn translucent.
3. Stir in shredded chicken; season to taste if desired.
4. Stir in Manwich, chili beans, chicken stock, and corn. Bring to a low boil; cover, reduce heat and simmer 30 minutes, stirring occasionally.
This recipe is great served with corn bread or a chewy baguette!
Want even more yummy ideas? Check out Manwich website for lots of Manwich Mondays Recipes, and sign up for the ReadySetEat enewsletter to get them delivered right to your inbox!
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