Vegan Taco Chili - cooking recipe

Ingredients

1 tablespoon olive oil
1 pound sliced fresh mushrooms
2 cloves garlic, minced
1 small onion, finely chopped
2 stalks celery, chopped
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 (15 ounce) cans kidney beans
1 (11 ounce) can Mexican-style corn

Preparation

Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.