Turn on the saute function on your instant pot and let it heat up. When the digital display says HOT, you are ready to cook.
Add the avocado oil, onion, and red peppers. Cook until the vegetables start to soften, 5-7 minutes. Add the venison and brown.
Add coconut sugar, garlic powder, chili powder, cumin, paprika, cinnamon, onion powder, salt, and pepper. Saute for 2 minutes and add the tomato paste, cooking for another 2 minutes.
Deglaze the pot with beef broth, scraping the bottom of the pan, and add tomatoes and beans.
Give the chili a couple of stirs and bring it to a boil. Place lid on instant pot and cook under high pressure for 10 minutes. Naturally, release the pressure and stir in your dark chocolate until it's melted.
Ladle chili into bowls, top with cilantro, avocado, and red onion.