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1
Place the beans in a large bowl and pick through them, discarding any broken beans or stones.
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2
Cover with at least 3 inches of cold water and allow to soak uncovered and at room temperature for at least 8 hours or overnight.
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3
Drain in a colander and set aside.
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4
Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering.
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5
Add the garlic, bell pepper, onion, and 1 teaspoon of the salt.
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6
Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
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7
Add the chili powder and cumin and cook, stirring occasionally, until fragrant, about 2 minutes.
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8
Add the tomato paste and chipotles and stir to coat the onion mixture.
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9
Cook, stirring occasionally, until the tomato paste is no longer raw-tasting, about 1 to 2 minutes.
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10
Add the measured water, crushed tomatoes, reserved beans, and remaining 2 teaspoons of salt and stir to combine.
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11
Lock the lid of the pressure cooker in place and bring to high pressure over high heat.
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12
Reduce the stovetop heat to medium and cook the chili for 30 minutes, adjusting the heat as necessary to maintain a visible, steady stream of escaping steam.
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13
Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes.
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14
Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam).
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15
Stir in the corn and let it sit for 3 minutes to heat through.
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16
Taste and season the chili with salt as needed.
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17
Serve with your choice of garnishes.
