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Food Matters

New Moms and Dads Need Feeding, Too - Chili

August 9th, 2016

Submitted by ATCO Blue Flame Kitchen

Before baby, cooking supper from scratch on a weeknight was relatively normal, especially when two people shared kitchen duties. With a new baby in the house, energy and sleep are at a premium, and intricate dinners are too often replaced by drive-thru take-out and frozen pizzas. It’s a rut many new parents fall into, and it’s easy to see why. When a new member of the family takes centre stage in a household, menu planning and shopping forethought can move to the backburner.

To help make sure mommy and daddy are nutritionally taken care of, consider stashing away a freezer full of make-ahead meals that can be reheated for supper when you’re running on three hours of sleep. When one partner has an extra hour on the weekend, whipping up and freezing a large batch of chili, lasagna or pasta sauce in meal-sized portions can make all the difference mid-week, when both parents are tired and tempted to succumb to fast food cravings. Add a loaf of French bread picked up at the grocery store and you’ve got a satisfying meal.

It’s worth noting that many of our recipes for soups, stews and casseroles can be frozen, even though not all recipes mention this. If in doubt, get in touch with our Answer Line via the contact info at the end of this article.

This recipe for Everyday Chili is easy to put together in a pinch, and the ingredient list is modest and affordable – another great trait in a recipe when part of the family budget has been redirected to diapers and baby monitors. The recipe can easily be doubled for extra food prep efficiency. For added flavour, serve it with a dollop of our three-ingredient Lime Cream.



1 lb (0.5 kg) lean ground beef

1 large onion, chopped

1 green bell pepper, chopped

1 clove garlic, finely chopped, optional

1 can (19 oz/540 mL) diced tomatoes

1 can (14 oz/398 mL) red kidney beans, rinsed and drained

2 tbsp (25 mL) vinegar

2 tbsp (25 mL) chili powder

1 tsp (5 mL) salt

1/2 tsp (2 mL) freshly ground pepper

In a large fry pan, brown beef. Drain off excess fat. Add onion, green pepper and garlic; sauté until vegetables are tender, about 7 minutes. Add remaining ingredients (tomatoes through pepper). Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 1 hour. Serves 4.


Lime Cream 

1 1/2 cups (375 mL) sour cream

2 tbsp (25 mL) fresh lime juice

1 tbsp (15 mL) grated lime peel

Combine all ingredients in a small bowl. Cover and refrigerate until serving or for up to 24 hours. Makes 1 1/2 cups (375 mL).


For tips on energy safety, food or household matters, call ATCO Blue Flame Kitchen’s Answer Line at 1-877-420-9090 toll-free, visit us online at, or email us at To buy a copy of our latest cookbook, the just-launched 2013 edition of our popular annual Holiday Collection, visit the online shop on our website, drop by the ATCO Blue Flame Kitchen office, or call our toll-free cookbook order line: 1-800-840-3393.

Tags: food, kids

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