Stovetop modification: In 1 Tbsp oil or enough veggie stock to cover the bottom of a 5 quart or larger pot, saute the green pepper, celery, onion, and garlic over medium heat for about 5 minutes. Add dried herbs and spices and salt and cook, stirring frequently for 2 minutes. Add 6 cans (15 oz. each) of white and/or garbanzo beans, drained, and 5 cups water or veggie broth, stir to combine, and bring to a low boil. Reduce heat and simmer for 10 minutes. Add 2 cups of the chili to a blender, plus a mixture of 2 Tbsp masa or cornmeal and 1/4 cup water. Blend until smooth, then add back to the pot, along with the frozen corn. Bring to a simmer and let bubble for another 10 minutes, until thickened and smooth. Season to taste with salt.

Instant Pot Modification: Turn a 6 or 8 quart instant pot to the Sauté setting and add 1 Tbsp neutral oil. Once hot, add the green pepper, celery, onion, and garlic and cook, stirring occasionally, for about 5 minutes. Add dried herbs and spices and the salt and cook, stirring frequently, for 2 minutes, until beginning to stick to the bottom. Add the dried beans (do not pre-soak) and 8 cups water, stir, turn off the instant pot, and put on lid so it seals. Set to Pressure Cook (high) for 37 minutes. Release pressure naturally for 20 minutes, then manually release remaining pressure. Remove lid and stir. Transfer 2 cups of the chili to a blender. In a separate dish, stir masa with 1/4 cup water until smooth. Add to blender. Blend soup and masa mixture until totally smooth. Pour back into instant pot, along with the 2 cups of frozen corn. Return instant pot to the Sauté setting, and simmer for 5 minutes, stirring occasionally. Season with additional salt as needed and serve!