For faster cooking, be sure to dice veggies small. It helps if you have a large sharp knife. 😉
Chocolate and soy sauce may seem strange for chili, but both add complexity and depth. Using canned tomatoes may make this quite acidic, so use maple or brown sugar to balance it here.
This can be made in an instant pot. Set to Saute function: saute onion, garlic, carrots, celery in olive oil 4-5 minutes, add bell pepper, sweet potato, salt, spices, tomatoes (with all the juices) drained beans, and water and soy sauce. Pressure cook for 7 minutes on high. Manually release. Stir in tomato paste, chocolate, maple and ground walnuts. Taste, adjust salt, sweetness and add chipotle for more heat if you like. Keep on warm, and serve with any of the garnishes.
The leftovers are great the next day- to mix it up a bit, try serving it over a baked potato.