A hearty, smoky vegetarian chili made effortlessly in the Instant Pot with dried beans, veggies, and chipotle in adobo, yielding deep, simmered-all-day flavor in under an hour. Cozy, wholesome, and crowd-pleasing with a touch of sweetness from sweet potato and a bright finish of corn.
Add to the Instant Pot: black beans, pinto beans, onion, sweet potato, red bell pepper, carrot, garlic, chipotle pepper, adobo sauce, tamari, tomato paste, cumin, oregano, coriander, vegetable broth, and fire-roasted diced tomatoes. Stir well to combine.
Seal the lid and cook on High Pressure for 45 minutes.
Quick release the pressure (or natural release if preferred).
Stir in the frozen corn.
For a thicker chili, blend about 2 cups of the chili until mostly smooth, then return it to the pot and stir to combine.
Ladle into bowls and serve with desired toppings (optional).