Instant pot instructions:

1. Chop veggies and measure out the ingredients. 
2. Turn on Instant Pot or use the heavy based pot on the stove
3. Add your oil, onion, bell pepper, and jalapeno, and saute for a few minutes.
4. Next, add the corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, chili powder, garlic powder, cumin, cayenne, salt, and pepper. 
5. Put the lid on, and let it cook for 25-30 minutes
6. Stir in the yoghurt, and serve with basil as a topping toppings!

Slow cooker instructions:

1. First, chop your veggies and measure out the ingredients. 
2. Next, add the corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, chili powder, garlic powder, cumin, cayenne, salt, and pepper. 
3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils, are cooked through and veggies are tender.
4. At the end of the cooking process, swirl in the yoghurt.
5. To serve, dish into bowls and add all your favorite toppings!