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.
Spray cold grate of outdoor grill with cooking spray. Preheat grill for medium direct heat.
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.
Spread 1 tbsp. peanut butter on each turkey slice. Sprinkle each turkey slice with 1 tsp. each sunflower kernels and celery.
Heat oil in large skillet over medium heat. Add onion. Cook and stir 5 minutes or until tender.
Cook pasta according to package directions. Rinse under cold running water; drain.
Preheat oven 450°F. Spray baking sheet with cooking spray.
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.