Instructions

• Heat 1 tablespoon of the olive oil in a large stockpot or Dutch oven over medium heat. Add the kielbasa coins in a single layer and cook, undisturbed, until browned and crisp on both sides, about 2 minutes per side. Transfer the kielbasa to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the same pot and keep over medium heat. Add the ground beef and let it sear undisturbed about 2–3 minutes, then flip and sear the other side about 2–3 minutes. Break the beef into pieces and continue to cook, breaking into small crumbles, until mostly browned and no large pink pieces remain, about 4–6 minutes total. Transfer the beef to the plate with the kielbasa and set aside. Leave any browned bits in the pot.
• If the pot looks dry, add a small additional drizzle of olive oil. Add the diced onion, diced carrots, and diced red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Add the minced garlic, chili powder, cumin, and kosher salt to the vegetables. Cook, stirring, for about 1 minute, until fragrant.
• Pour about 1 cup of the low-sodium beef broth into the pot and scrape up any browned bits from the bottom with a wooden spoon. Add the remaining 3 cups of beef broth, the crushed tomatoes (28-ounce can), the diced potatoes (2 cups), and the 15-ounce can beans (drained and rinsed). Return the cooked ground beef and the kielbasa, along with any juices on the plate, to the pot.
• Bring the stew to a simmer, then reduce the heat to low to maintain a gentle simmer. Cook, uncovered, until the potatoes are tender, about 12 to 15 minutes.
• Stir in the frozen peas and corn (13-ounce bag) and cook until heated through and the peas are bright green, about 1 to 2 minutes.
• Serve the stew hot, garnished with chopped fresh cilantro.