• 5 ounces reduced-fat smoked turkey sausage, cut into 1/2 inch slices
• 1-1/2 tsp. vegetable oil
• 2/3 cup onions, chopped
• 1/4 green pepper, chopped
• 1/4 jalapeño chilli, finely chopped
• 1/2 tsp. cumin seeds
• 1-1/4 lbs. canned tomatoes, undrained, coarsely chopped
• 5 ounces canned red kidney beans, rinsed, drained
• 5 ounces canned pinto beans, rinsed, drained
• 3 ounces canned baby lima beans, rinsed, drained
• 1/4 tsp. dried oregano leaves
• 2 cups water
• 2/3 cup cornmeal
• 1/4 tsp. salt

Cook sausage in oil in large Dutch oven until browned, 3-4 minutes. Add onions, green pepper, jalapeno chili, and cumin seeds; cook over medium heat until onions are tender, 5-8 minutes. Add tomatoes, red kidney beans, pinto beans, baby lima beans, and oregano leaves; heat to boiling. Reduce heat and simmer, uncovered, 20-30 minutes. Season to taste with salt and pepper.

Meanwhile, to make a creamy polenta, heat 2 cups water to boiling in large saucepan; gradually whisk in 2/3 cup cornmeal and 1/4 tsp. salt. Reduce heat and simmer, whisking, constantly, until thickened, about 10 minutes. Season to taste with pepper.

Courtesy American Dry Bean Board.

Spoon polenta into bowls; spoon bean mixture over.

You can make this recipe (without the polenta) up to 2 days in advance; refrigerate, covered. Make polenta just before serving, or use purchased prepared instead.

Per serving: calories 294, fat 8.1g, 24% calories from fat, cholesterol 24mg, protein 14.3g, carbohydrates 43.0g, fiber 8.1g, sugar 8.1g, sodium 393mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 2.0, Lean meat: 0.9, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.4

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