This chili is really tasty. I made modifications of course: Instead of a can of kidney beans, I used seasoned chili beans, and instead of a cup of chunky salsa, I used a can of fire-roasted diced tomatoes. For the corn, I used less than called for and subbed in Trader Joe's fire roasted frozen corn. I also added a teaspoon of cumin (how can you have chili without cumin? Seriously?). And the zucchini I had on hand was a Costata Romanesca squash, an heirloom summer squash that is a little different, but very good. I left the pot mild to accommodate the palettes of the younger set in the house, but I liberally doused my servings with cayenne and a little extra salt. I skipped the optional lime wedges and corn chips, since I didn't have any.
Even with all those changes, it WAS pretty true to the recipe and I liked it so much I went back for seconds AND thirds. I'm very full now. It was a healthy, fiberful, flavorful dinner and I'm very happy. Thanks, Genevieve!
Check out her book. She's gluten intolerant and putting her master's degree in nutrition to work in helping people explore and enjoy gluten free living. Her cookbook puts some interesting grains to good use. It even makes me want to acquire millet, tef and buckwheat and give them a try. I also like it that she has plenty of grain-free recipes which are naturally gluten free. Hopefully it will reinforce with anyone who is newly diagnosed with Celiac disease that there is plenty of food in the world that is naturally gluten free and that you don't have to have a gluteny look-alike at every meal.