Fire roasted canned tomatoes have more flavor than regular canned tomatoes and are the first choice for this recipe. However, some brands can be quite spicy. If you want to avoid (or control) the heat then use regular diced tomatoes.
If you'd like more texture in the chili, you can add 1/4 cup of dried quinoa, barley or farro. You can also saute plant based meat with the onion and garlic before adding the rest of the ingredients.
The black beans are added after cooking the chili because they have a soft texture that tends to fall apart in the pressure cooker.
This chili can be kept in the refrigerator for up to 5 days. The flavor is even better the day after you make it and the day after that! Leftover chili also freezes well for up to 3 months. To defrost, leave the frozen chili in the refrigerator overnight.
This recipe was tested in a 6-quart Instant Pot.