In a large pot, heat olive oil. Add onion and garlic and cook, stirring occasionally, for about 2 minutes. Stir in fennel seed, oregano and crushed red pepper. Add tomato paste and stir until it melts, coating other ingredients, about 2 minutes.
Stir in sausage and cook about 5 minutes until sausage begins to brown. Add crushed tomatoes and stir. Lower heat and cover. Cook for 30 minutes, stirring occasionally.
If you can, cool the chili and let it sit at least 4 hours. It will taste even better and will be great the next day. Garnish as you wish.
Recipe by Prepgreen at https://www.prepgreen.com/spicy-vegan-sausage-and-pinto-bean-chili/