• In a large saucepan over medium-high heat, add the olive oil. Once hot, add the vegan ground beef and diced yellow onion. Cook, stirring frequently and breaking up any large chunks, until the plant meat is browned and the onion is softened and fragrant.
• Add the drained kidney beans, tomato sauce, salsa, chili seasoning, black pepper, and garlic salt. Stir everything together until well combined.
• Lower the heat to a simmer, cover the pot, and cook for about 1 hour, allowing the flavors to meld. Adjust seasonings to taste before serving.

Outdoor Cooking Option:

• To prepare this chili over a campfire, use a Dutch oven or cast-iron pot. Place it over direct heat in a campfire ring, and follow the same steps as above. Keep an eye on the fire and adjust the heat by moving the pot as necessary.