Summer’s not over but with school starting this week I’m thinking ahead to more autumn like meals and making some dinners to freeze for busy days.

This recipe for Black Bean and Pumpkin Vegetarian Chilli freezes well, is easy to cook, everyone eats it, and it fun to serve with a bunch of extras. We like corn on the cob, brown rice, avocado and cheese curds like these Ivanhoe ones from Gay Lea Foods

Ingredients:

1 tbsp cooking oil
2 medium onions
2 large jars of tomatoes
2 cups pumpkin puree
2 cans of black beans, rinsed
1 tbsp sugar
1 tsp salt
2 bay leaves
1 tsp chilli powder
1 tsp cocca
2 bay leaves

Start by frying your diced up onion in cooking oil. Once it’s transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices.  Bring to  a boil and then reduce heat and cook for at least 1 hour.

We like making chill night extra fun by letting every one choose what they want with it.  Cheese melts on top and makes it milder for little mouths.

This tastes even better the second day and freezes perfectly.

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Disclosure: I’m part of the Gay Lea Foods program with mom central and I receive compensation as part of my affiliation withthis group.  The opinions on this blog are my own