Next make the Vegan Chili: Heat canola oil in a heavy bottom pan over medium-high heat. Add in onion, celery, and selected chilies. Cook, stirring frequently, until onions begin to brown, seven to nine minutes.
Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about one minute.
Add in diced tomatoes, black beans, pinto beans, vegetable stock, soy sauce, bulgur, and the vegan meat or tofu mixture.
Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, approximately 40 minutes. The longer it simmers the thicker it will become.
Stir in the cilantro right before serving.
Ladle into bowls and top it off with the garnishes.