Mexiterranean meal prep!

one half cup olive oil
2 yellow onions, diced
1 teaspoon salt
3 carrots, peeled and diced
3 stalks celery, diced
6 cloves garlic, pressed
2 yellow bell peppers, diced
2 red bell peppers, diced
2 pounds fresh tomatoes, diced
1 large can (35 oz.) crushed tomatoes
1 small can tomato paste
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon dried oregano
Optional: one quarter to one half teaspoon cayenne pepper, depending on your taste for spice (I’m too spice-averse).
1 teaspoon cracked black pepper
3 cups water or vegetable stock
1 can pinto beans
1 can black beans
1 can kidney beans
1 can sweet corn
Optional: 1-2 cups hominy (I skipped)
4 scallions, trimmed and chopped (for serving)
1 cup cilantro, washed and chopped (for serving)
2 tablespoons freshly squeezed lemon juice (for end of cook)

I basically just threw everything except the last three ingredients in the Instant Pot and set it for high pressure for 15 minutes. I also used canned diced tomatoes instead of fresh just because I didn’t have the time to be dicing fresh tomatoes yesterday evening after self-catering my son’s birthday party. Once it was done, I garnished with cilantro, green onions, cheese (optional if you’re being strict), and some plain greek yogurt. I completely forgot about the lemon juice.