| 1. | Soak beans overnight in salted water, using 3 Tbsp. salt per quart of water. Drain beans and rinse well. |
| 2. | Process chili powder, mushrooms, and oregano in food processor until finely mushrooms are finely ground. Transfer to separate bowl. |
| 3. | Process walnuts in food processor until finely ground, about 30 seconds. Transfer to another bowl. |
| 4. | Process drained tomatoes, tomato paste, jalapeño(s), garlic, and soy sauce in food processor until tomatoes are finely chopped, about 45 seconds, scraping down bowl as needed. |
| 5. | Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and 1 1/4 teaspoons salt; cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes. Lower heat to medium and add ground chile mixture and cumin; cook, stirring constantly, until fragrant, about 1 minute. Add rinsed beans and water and bring to boil. Cover pot, transfer to oven, and cook for 45 minutes. |
| 6. | Remove pot from oven. Stir in bulgur, ground walnuts, tomato mixture, and reserved tomato juice. Cover pot and return to oven. Cook until beans are fully tender, about 2 hours. |
| 7. | Remove pot from oven, stir chili well, and let stand, uncovered, for 20 minutes before serving. (Chili can be made up to 3 days in advance.) |