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

Ingredients

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)

Preparation

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.
Garnish with optional items. I personally use green onions, chives, and a little more salsa.