Heat olive oil in a medium saucepan while you chop the garlic and onion. Cook onion until it starts to soften a little, maybe 2 or 3 minutes, then add garlic. Cook another minute, then add the soyrizo and mix well. Continue to cook another minute or two, stirring frequently to make sure the soyrizo doesn't stick or burn.
Add the cumin and cayenne pepper and stir. Turn heat to low and slowly pour in the tomato sauce. Be careful, it likes to splatter. Add in the black beans (be sure to drain them). Stir, and add salt and pepper to taste.
If you want a thicker chili, add a little masa flour and stir. Cook a little longer, maybe 5 minutes.