Best Vegetarian Chili | America's Test Kitchen

Ingredients

• Salt
• 1 pound (2 1/2 cups) dried beans, picked over and rinsed
• 2 dried ancho chiles
• 2 dried New Mexican chiles
• 1/2 ounce dried shiitake mushrooms, chopped coarse
• 4 teaspoons dried oregano
• 1/2 cup walnuts, toasted
• 1 (28-ounce) can diced tomatoes, drained with juice reserved
• 3 tablespoons tomato paste
• 1 - 2 jalapeño chiles, stemmed and coarsely chopped
• 6 garlic cloves, minced
• 3 tablespoons soy sauce
• 1/4 cup vegetable oil
• 2 pounds onions, chopped fine
• 1 tablespoon ground cumin
• 7 cups water
• 2/3 cup medium-grind bulgur
• 1/4 cup chopped fresh cilantro