To a large saucepan over medium high heat, add olive oil. When oil is hot, add vegan beef crumbles and yellow onion. Cook, stirring frequently, until crumbles are heated through and onion is softened and fragrant.

Add dark red kidney beans, tomato sauce, fresh salsa, chili seasoning mix, ground black pepper, and garlic salt. Stir until all ingredients are combined.

Reduce heat to low. Cover pot and simmer 1 hour. Serve warm.