In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, stirring frequently, until the onion starts to soften and get a little bit browned.
Next, add the garlic, bell pepper, and chili powder, and stirfry for another 3 minutes or so.
Add in the crushed tomatoes, beans, and vegan meat. Cover and let it gently bubble for 10 minutes or so to combine all the flavors.
If you have longer to simmer the feijoada, go ahead – the flavors will develop richly with more time. Serve it hot with brown rice or gluten-free bread. Leftovers are fantastic too. Feel the love!