First clean your oyster mushrooms by taking a damp paper towel and wiping your mushrooms off one by one. Don't rinse your mushrooms because mushrooms hold a lot of water. Once clean, lightly shred them to resemble "shredded chicken."
In a large pot, add olive oil, oyster mushrooms, onions, celery, green bell pepper, and jalapeno peppers. Sauté' for 5 minutes until vegetables soften. Add salt and pepper to taste. Next add garlic, cumin powder, and chili powder to pot and sauté for an additional 2 minutes
Once vegetables have soften, add canned green chiles, canned white cannellini beans, and vegan bone broth to a pot. Allow to simmer for 20 minutes. After 20 minutes, add masa harina and plant based milk. Simmer for an additional 10 minutes until chili thickens.
Portion into bowls, and garnish with cilantro, avocado slices, vegan guacamole, jalapeno peppers slices, and/or vegan sour cream. Serve with vegan spelt cornbread, air fryer tortilla chips, or on it's own with a fresh salad. Chili will last for up to 5 days in the fridge and up to 3 months in the freezer.