Combine the salsa, pinto beans, soy crumbles, corn, lima beans, chili powder, hot pepper sauce, and black pepper in a 4-quart slow cooker or a large pot.
Stir well to combine. 2. For Slow Cooker: Cover and cook on LOW for 4 to 6 hours. For Stovetop: Cover the pot and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, covered, for 1 ½ to 2 hours, stirring occasionally to prevent sticking. 3.
Once cooked, taste and season with additional salt and pepper if desired. 4. Ladle the chili into individual bowls and top each serving with a generous sprinkle of diced avocado and chopped red onion before serving.
