Preheat oven to 325°F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside.

Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Combine soup, water, poultry seasoning and salt in small bowl. Pour evenly over vegetables.

Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir sausage 5 minutes or until browned. Add onion, bell pepper and garlic. Cook and stir 6 to 7 minutes or until onion is tender. Stir in tomatoes, beans and chili powder.

Preheat oven 450°F. Spray baking sheet with cooking spray.

Cook pasta according to package directions. Rinse under cold running water; drain.

Heat oil in large skillet over medium heat. Add onion. Cook and stir 5 minutes or until tender.

Spread 1 tbsp. peanut butter on each turkey slice. Sprinkle each turkey slice with 1 tsp. each sunflower kernels and celery.