Vegan Taco Chili

Ingredients

• 11 ounce regular corn mexican-style canned
• 45 ounce kidney beans canned
• 29 ounce tomato sauce canned
• 2 stalks celery chopped
• 1 pound mushrooms fresh sliced
• 2 cloves garlic minced
• 1 tablespoon olive oil 
• 1 small onion finely chopped
• 6 ounce tomato paste canned

Equipment

• frying pan
• pot
• slow cooker

Directions

1. Heat the oil in a large skillet.
2. Sautee the mushrooms, garlic, onion and celery until tender.
3. 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.