In a large sauté pan or soup pot at medium, sauté onion, pepper, jalapeno, mushrooms and venison until vegetables are soft and meat is brown.
Add the garlic and stir for about 30 seconds until fragrant.
If using a crock pot, transfer mixture to crock pot.
Add tomato sauce, diced tomatoes, tomato paste and vegetarian baked beans. Stir to mix together.
Add the spices: chili powder, cumin, paprika, onion powder, garlic powder, salt, cayenne pepper and brown sugar. Stir to mix together.
Cook on low 6-8 hours or high 4-6 hours.
Serve with cornbread, shredded cheese, sour cream or tortilla chips!