On a cold wintry day, this hearty soup with chunky vegetables hits the spot. It's quick and easy ... and chock full of nutrition.

1. Combine in a small saucepan and simmer while preparing the rest of the recipe:

1 15-oz can diced tomatoes, undrained

1 tsp roasted garlic

1 Tbsp chili powder

½ tsp sea salt

2. Meanwhile, in 1 tsp olive oil heated in a large skillet, sauté 3-4 minutes until tender:

1 small yellow squash, seeded and diced

1 small onion, chopped

3. Add to skillet:

Tomato mixture

3 Tbsp tomato paste

1 Tbsp Fruit Sweet

2 16-oz cans turkey chili, undrained

4. Simmer 5 minutes and serve with:

Chopped fresh cilantro

Grated cheese

Side of sliced avocado