Combine: In an Instant Pot, combine black beans, pinto beans, onion, sweet potato, bell pepper, carrot, garlic, minced chipotle pepper, adobo sauce, tamari, tomato paste, cumin, oregano, and coriander. Pour in broth and tomatoes. Stir to mix.
1 cup dried black beans, ¾ cup dried pinto beans, 1 yellow onion, diced, 1 sweet potato, diced, 1 red bell pepper, diced, 1 large carrot, diced, 3 cloves garlic, minced, 1 chipotle pepper, minced + [adjustable]1[/adjustable] tablespoon adobo sauce, 3 tablespoons tamari, 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
Finish chili: Stir in frozen corn. To thicken chili, scoop out about 2 cups of the chili and transfer to the blender. Blend until the mixture breaks down (stop just before its a complete puree). Pour mixture back into Instant Pot and stir well to combine. Ladle into bowls and top with garnishes of your choice.
2 cups frozen corn, Scallions/green onions, thinly sliced, Tortilla chips, Shredded cheddar cheese, Sour cream or Greek yogurt