Jeff has brought a lot of good things into my life (like, say, sanity), but one of the ones I appreciate most is chicken chili. All the flavor of chili in 15 to 20 minutes? Sign me up. Plus, it’s light enough to eat year-round.

We started making chicken chili by following the directions on a seasoning mix packet. Then we added fire-roasted tomatoes and frozen corn. Then Frank’s Hot Sauce. And we kept tinkering until we finally came up with a seasoning mix of our own.

So, here’s our Fired-Up Chicken Chili. It’s thick and spicy, perfect for a cold night or cheering on your favorite undefeated football team. My father is a chicken-hater, and even he loves it, so this variation might work for the chili-lovers in your family, too.

Fired-Up Chicken Chili

Jeff and Rebecca Crump (Ezra Pound Cake)

Makes 4 servings

• 1 tablespoon canola oil
• 1 pound boneless skinless chicken breasts, cubed
• 1 cup chicken broth
• 1 1/2 tablespoons cornstarch
• 1 can (15 to 16 oz.) Great Northern beans, drained
• 1 can (14.5 oz.) fire-roasted tomatoes, drained
• 1 cup frozen corn kernels
• 1 1/2 tablespoons onion powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• Splash of soy sauce
• Frank’s Hot Sauce, to taste
• Garnishes: Tortilla chips, shredded cheese, sour cream, green onions, cilantro

1. In a large sauté pan, cook the chicken in oil over medium heat for 3 to 5 minutes, until no longer pink.

2. Stir in broth and cornstarch. When cornstarch is dissolved, add beans, tomatoes, corn and seasonings. Bring to a boil; cover. Reduce heat and simmer 10 to 20 minutes, to desired thickness, stirring occasionally.

3. Add soy sauce and hot sauce. Serve with garnishes, if desired.