Dice the onion into small, uniform pieces and mince the garlic cloves. Having your aromatics prepped and ready will allow you to build flavor quickly once everything goes into the crockpot. Rinse the cooked beans under cold water to remove excess sodium and starch, which helps prevent the chili from becoming too thick or cloudy.

In your crockpot, add the diced onion and minced garlic first, then layer in the chili powder, ground cumin, garlic powder, cayenne pepper, and seasoned salt. I like to add the dry spices directly to the aromatics before the liquid—this allows them to bloom slightly against the moisture from the onion and garlic, which intensifies their flavor rather than just dissolving flat into the broth.

Add the rinsed beans from Step 1, fire-roasted diced tomatoes, vegetable broth, and bulgur wheat to the crockpot. Stir gently to combine everything and ensure the spices are evenly distributed. The bulgur wheat will absorb liquid and expand during cooking, adding heartiness and texture to the final chili.

Stir in the maple syrup, ketchup, and vegan Worcestershire sauce. These ingredients add depth and balance—the maple syrup rounds out the spices and adds subtle sweetness, while the ketchup and Worcestershire provide umami and a touch of acidity that brightens the overall flavor. Stir until everything is well combined.

Cover the crockpot and cook on low for 6-8 hours, or on medium for 4 hours if you're short on time. Low and slow cooking allows all the flavors to meld and develop while keeping the beans intact and the texture of the bulgur tender. For the best flavor development, I prefer the longer low setting whenever possible—it creates a more unified, complex taste.

Once cooking is complete, give the chili a good stir to distribute any settled ingredients. Taste a spoonful and adjust seasonings as needed—you may want to add more salt, cayenne for heat, or a splash more Worcestershire for depth. The chili should be rich, balanced, and warming, with no single spice overpowering the others.