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Total Time:
Prep Time: 10 min
Cook Time: 60 min

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Ingredients

For 10 Servings

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

Directions

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1 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.

Directions

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1. 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.

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