In an instant pot on saute setting, saute onions and carrots in olive or coconut oil until onions are soft and translucent.

Add green or red pepper and garlic and saute 2-3 minutes.

Add the remainder of the ingredients and stir. Cook on high pressure on bean or stew setting for 20 minutes with pressure valve closed.

Release steam. Serve topped with shredded vegan, nutritional yeast or conventional cheddar cheese. May serve over brown rice.

For stove top preparation, saute onions and carrots in oil. Add green pepper and garlic. Saute 2-3 minutes. Add rest of ingredients and simmer 40 minutes.