Easy Instant Pot Vegetarian Chili

evergreenkitchen.ca

Lisa

1 cup dried black beans (rinsed, see note 1)

¾ cup dried pinto beans (rinsed, see note 1)

1 yellow onion, diced (about 2 cups)

1 sweet potato, diced (see note 2)

1 red bell pepper, diced

1 large carrot, diced

3 cloves garlic, minced

1 chipotle pepper, minced 1 tablespoon adobo sauce (from a can, see note 3)

3 tablespoons tamari (or soy sauce or liquid aminos)

2 tablespoons tomato paste

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons ground coriander

3½ cups vegetable broth

1 (28 fl oz/796 ml) can fire-roasted diced tomatoes (see note 4)

2 cups frozen corn

subheading: Suggested toppings:

Avocado, thinly sliced (optional)

Scallions/green onions, thinly sliced (optional)

Tortilla chips (optional)

Shredded cheddar cheese (optional, see note 5)

Sour cream or Greek yogurt (optional, see note 5)

Directions at evergreenkitchen.ca

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