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Heat olive oil in a pot over medium heat. Add onion and cook until the onions start to brown, about 3 minutes.
Add garlic, celery, and jalapeño. Stir and cook for 2 minutes.
Add mushrooms and walnuts and cook for 1 minute.
Add spices (chili powder, cumin, paprika, and nutritional yeast) and stir for 1 minute.
Add tomato paste and stir for 30 seconds.
Bring to a boil, then reduce heat to simmer and cover for 30-60 minutes. Check and stir occasionally to make sure the bottom isn't burning. Add more water/broth if the chili is too thick.
During the last 10 minutes, stir in the beans, bell peppers, soy sauce, and balsamic vinegar.
Turn off heat and stir in lime/lemon juice. Taste and add salt/pepper/acid as needed.
Serve warm with bread or rice, and garnish with your favorite add-ins if desired.