Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot

• 1 (14 1/2 ounce) can pinquito beans, rinsed and drained (sub a different bean if you like!)
• 1 (14 1/2 ounce) can black beans, rinsed and drained (sub a different bean if you like!)
• 16 ounces salsa (I uses Jack's Cantina from Costco, use your favorite)
• 1 (12 ounce) package frozen corn
• 1 sweet potato, peeled and diced
• 1 (8 ounce) package sliced mushrooms, rinsed and diced
• 1 red pepper, diced
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 cup water
• 1/4 cup green onion (and or or chives, optional garnish)
• 1/2 cheese, shredded (Mexican blend or your favorite cheese topping, optional garnish)
• 1/2 cup sour cream (optional mixin or garnish)
• 1 avocado, diced (optional garnish)
• 1/4 cup salsa (optional garnish)

1. Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
2. Garnish with optional items. I personally use green onions, chives, and a little more salsa.

pinquito beans, black beans, salsa, corn, sweet potato, mushrooms, red pepper, chili powder, cumin, paprika, oregano, salt, garlic powder, onion powder, cayenne pepper, water, green onion, cheese, sour cream, avocado, salsa

Taken from www.food.com/recipe/vegetarian-vegan-chili-low-salt-instant-pot-or-crockpot-538837 (may not work)