Dice the onion into 1/2-inch pieces and mince the garlic cloves fresh—this matters because freshly minced garlic will develop more flavor as it cooks slowly in the crockpot. If using canned beans, drain and rinse them thoroughly under cold water to remove excess sodium and starch. Gather all your dry spices (garlic powder, cayenne pepper, cumin, seasoned salt, and chili powder) in one place so they're ready to add at once, which ensures even distribution throughout the chili.

Add the diced onions and minced garlic to your crockpot first, followed by the drained beans, canned fire-roasted tomatoes (with their juices), vegetable broth, and bulgur wheat. Pour in the ketchup, maple syrup, and vegan Worcestershire sauce, then add all your pre-measured dry spices at once. Stir everything together thoroughly to combine—I like to make sure the spices are well distributed and the bulgur isn't clumping, as this helps it absorb liquid evenly during cooking.

Cover the crockpot and cook on medium for 4 hours or on low for 6-8 hours. The longer, slower cooking on low will develop deeper, more complex flavors as the ingredients meld together—this is my preference for a richer-tasting chili. During the last 30 minutes of cooking, taste and adjust the seasoning: add more cayenne if you want more heat, or more seasoned salt if it needs depth. The bulgur should be tender and will have absorbed much of the liquid, creating a hearty, satisfying texture.