Steam-Baked Hearty Vegetable Chili

In a food processor, pulse the mushrooms and walnuts in a food processor until finely chopped but not pureed. This might have to be done in batches depending on the size of your food processor. Transfer to a rimmed baking sheet and stir in 3 tablespoons of the vegetable oil. Spread out into a thin layer onto the baking sheet and bake until the top is lightly toasted and browned, about 20 minutes.

Remove the baking sheet from the oven and give the mushrooms and walnuts a good stir. Season with 2 teaspoons of salt, stir again, then spread the mixture back out into a thin layer.

Return the baking sheet to the oven and continue cooking the mushrooms and walnuts until the mixture is completely dried out, toasted, and browned all over, 10 to 15 additional minutes. Remove from the oven and set aside.

In a large Dutch oven set over medium-high heat, warm the remaining 2 tablespoons of vegetable oil until it starts to shimmer. Add the onion, season with salt, and cook, stirring frequently, until softened, 5 to 10 minutes. Add the celery and poblano chili, season with salt, and cook, stirring frequently, until tender, 5 to 10 minutes. Lower the heat to medium, add the garlic, and cook, stirring constantly, until softened, about 1 minute. Add the mushroom and walnut mixture and stir to combine. Add the tomato paste, chili powder, smoked paprika, dry mustard, and cumin and cook, stirring constantly, until the tomato paste and spices are toasted, about 2 minutes. Add the pickled jalapeño juice and cook, stirring to scrape up browned bits, for 1 minute. Add the mushroom broth, tomatoes, pinto beans, black beans, soy sauce, and liquid smoke (if using) and stir to combine.

Transfer the Dutch oven to the oven, uncovered, and cook until the chili is deeply flavorful and the cooking liquid has reduced slightly and thickened, 1 1/2 to 2 hours, stirring once after 1 hour.

Remove the chili from the oven and season with additional salt if needed. Ladle into serving bowls and top with sour cream, scallions, cheddar cheese, sliced pickled jalapeños, and crumbled corn chips.