In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds. Add tomato paste and stir 30 seconds.
Add bell peppers, fire-roasted tomatoes with juices, 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Scrape bottom of pot while stirring. Bring chili to a simmer. Simmer covered 20 minutes. Add beans and vegetable crumbles, stirring to combine well. Bring chili back to a simmer and cook, covered, another 20 minutes. Remove from heat. If desired, add kosher salt and black pepper to taste. Serve warm with desired garnishes.
Add all ingredients into slow cooker. Cover and cook on Low for 6 hours.