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.
For marinade: Combine maple syrup, horseradish, mustard, ancho chile powder, ¼ tsp. of the salt and ⅛ tsp. of the black pepper. Place in self-closing plastic bag. Add turkey tenders. Marinate in refrigerator 30 minutes to 1 hour.
Spray cold grate of outdoor grill with cooking spray. Preheat grill for medium direct heat.
Preheat oven to 350°F. Spread bread cubes on bottom of large shallow baking pan. Bake 30 minutes, or until lightly browned and dried, stirring occasionally.