Pinto, black, and kidney beans pressure-cook with chili powder, cumin, and avocado leaves, then simmer uncovered with tomatoes and corn until thick, served with lime, cilantro, scallions, and cashew sour cream.
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In tall, 2-gallon pressure cooker, heat oil over medium flame. Add onion, salt, chili powder, cumin, oregano, tomato paste, and garlic. When ingredients start to sizzle, immediately add carrots and avocado leaves. Sweat vegetables for 10-15 minutes , with pressure cooker lid slightly ajar, stirring occasionally.
Add pinto beans, black beans, kidney beans, and vegetable stock. Secure lid of pressure cooker, bring cooker to pressure, reduce heat, and cook for about 30 minutes .
Bring pressure down by running cold water on lid of cooker. Open pressure cooker and add tomatoes, reserved tomato juice, and corn. uncovered until chili thickens to desired consistency. Remove avocado leaves.
Add lime juice to taste. Garnish with lime rounds, cilantro, scallions, and Cashew Sour Cream.
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