Grainy Tex-Mex

Ingredients:

• 28 oz. can crushed tomatoes
• 15 oz can black beans (with liquid)
• 15 oz. can red kidney beans (with liquid)
• 15 oz. can pinto beans (with liquid)
• 1 cup frozen corn
• 1 cup chopped onions
• 2 T. chopped garlic
• 1/2 cup brown rice (uncooked)
• 1/4 cup barley (uncooked)
• 1/4 cup millet (uncooked)
• 1/4 cup quinoa (uncooked)
• 1/4 cup lentils (uncooked)
• 1/2 cup diced mushrooms
• 2 finely chopped chipotle peppers(smoked jalapeno)
• 1 T. basil
• 2 T. cumin powder
• 2 T. chili powder
• 1/4 tsp. cayenne pepper

Directions:

Place all the ingredients into a large covered greased baking dish. Bake in the oven at 350. Mix the ingredients about every 15 minutes for the first 45 minutes, and then at 10 minute increments until done. When the grains are cooked the casserole is done (takes about 1 hr. or slightly longer). If the casserole is very thick before the grains are cooked, add a little water and mix thoroughly. Return to the oven. If the casserole is loose after the grains are cooked, add a little corn meal or milled TVP and mix thoroughly until the casserole thickens.