Heat oil in a Dutch oven or deep pan over medium heat. Add the onion and garlic and cook until fragrant. Add the taco seasoning and cook for 30 seconds.
Add the remaining ingredients and cover the pot and let everything simmer for at least two hours or up to four hours.
Give everything a good stir, add more salt as needed, and serve with your favorite toppings.
Notes
TO STORE: Keep the leftovers in an airtight container in the fridge for up to 2 weeks.TO FREEZE: Vegan chili freezes well for up to 6 months. Keep it in an airtight container or sealed freezer bag, and let the individual servings thaw in the fridge before reheating. TO REHEAT: Heat the individual servings or one big batch of leftover chili in a pot on the stove or the microwave until warmed through.