Vegetarian Chili (Instant Pot)

I wanted a recipe for chili made in my instant pot but I had a few criteria for it:
It had to use dry beans
No pre-soaking of the beans
It had to be zero Weight Watchers Freestyle Points
I couldn't find such a recipe anywhere, so with some experimenting I came up with this one. My two teenage daughters love, love, love it!

I really like the richer flavour of beef in my chili but that adds points to it, but I found that chopped portobello mushrooms give a lot of the umami flavour that the meat otherwise gives it.

1 cup dry kidney beans

1 cup dry black beans

1 large onion, diced

4 cloves garlic, minced (or to taste)

2 to 3 portobello mushrooms, diced small

1 ½ tbsp cumin, ground

2 tbsp chili powder

2 tbsp dried oregano

2 tsp smoked paprika

2 tbsp tomato paste

Celery, inner ribs and leaves, chopped

2 Poblano Peppers, diced

1 jalapeño pepper, minced (or to taste)

3 sweet red/yellow/orange peppers, diced

1 tbsp cocoa powder

2 28-ounce cans diced tomatoes

1 ½ cups frozen corn kernels

1 medium zucchini, cubed

Salt and pepper to taste

Cooking spray

Directions at copymethat.com

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