This hearty chili builds deep flavor from sautéed onion and bell peppers, a smoky blend of chili powder, cumin, and smoked paprika, and a trio of black, kidney, and pinto beans simmered in crushed tomatoes and vegetable broth. The Instant Pot does the heavy lifting, pressure-cooking everything into a thick, richly spiced pot in about 15 minutes, with a bright squeeze of lime juice stirred in at the end to wake up all those warm spices. It's the kind of chili that tastes like it simmered on the stove all day, packed with texture from three kinds of beans and plenty of vegetables in every spoonful. Top it with cilantro, avocado, and extra lime for a fresh, cooling contrast to the smoky heat. Since the whole dish is built on vegetables, beans, and pantry spices rather than any meat, it's a naturally solid choice for a vegetarian table and easy to serve to a crowd with mixed diets. Leftovers reheat beautifully, making this one worth doubling for meal-prep-friendly bowls all week long.
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Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir and cook until fragrant, about 1 minute, watching closely so the spices don't scorch.
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