Vegan Taco Chili

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

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.