Makes 12 servings
1 pound Caroline Smoked Turkey Sausage, cut into scant 1/2-inch slices
1 to 2 tablespoons vegetable oil
2 cups chopped onions
1 large green pepper, chopped
1/2 jalapeño chili, finely chopped
1 1/2 teaspoons cumin seeds
2 cans (29 ounces each) reduced-sodium whole tomatoes, undrained, coarsely chopped
1 can (15 ounces) red kidney beans, rinsed, drained
1 can (15 ounces) pinto beans, rinsed, drained
1 can (8 1/2 ounces) baby lima beans, rinsed, drained
1 teaspoon dried oregano leaves
Salt and pepper, to taste
12 cups creamy polenta

Directions:
1. Cook sausage in oil in large Dutch oven until browned, (should take 3 to 4 minutes.)

2.Add onions, green pepper, jalapeño chili, and cumin seeds. Cook over medium heat until onions are soft (about 5 to 8 minutes.)
3. Add remaining ingredients, except Creamy Polenta and heat to boiling. Lower heat and let mixture simmer for 20-30 minutes. Season with salt and pepper.
4. Top creamy polenta with beans and enjoy!