Add the chili beans with their liquid, drained kidney beans, drained cannellini beans, chopped white onion, tomato ketchup, brown sugar, yellow mustard, Sriracha sauce, dry mustard powder, garlic powder, and vegan Worcestershire sauce directly into the crockpot. Stir everything together thoroughly to combine and make sure the brown sugar is evenly distributed. I always make sure to use prepared yellow mustard here (not Dijon) because that classic tang really balances the sweetness.

Cover the crockpot and cook the bean mixture on low heat for 4 hours. This allows all the flavors to meld beautifully and ensures the beans are heated through. If you're cooking for a crowd, you can easily double this recipe and the cooking time remains the same.