Directions:

• In a large pot or Dutch oven, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the kielbasa coins and cook until they’re browned, about 5 minutes. Remove the kielbasa and set it aside.
• In the same pot, add another tablespoon of olive oil if needed, and then add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 7 minutes. Drain excess fat if necessary, and return the kielbasa to the pot.
• Next, add the diced onion, carrots, and red bell pepper to the pot. Sauté until the onion becomes translucent, about 4 minutes. Stir in the minced garlic, chili powder, cumin, and salt, cooking for another minute until fragrant.
• Pour in 2 cups of the low-sodium beef broth and the crushed tomatoes. Stir well to combine all the ingredients.
• Now, add the diced butter potatoes and the drained kidney or pinto beans. Pour in the remaining 2 cups of beef broth. Bring the stew to a boil, then reduce the heat to low and cover the pot.
• Let the Cowboy Stew simmer for about 30 minutes, or until the potatoes are tender. If you’re using frozen peas and corn, stir them in during the last 5 minutes of cooking.
• Once the stew is ready, serve it hot, garnished with fresh chopped cilantro. Enjoy it as is or with some crusty bread on the side for a complete meal.