Brown the sausage: Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Transfer with a slotted spoon to a medium heatproof bowl and set aside.

Soften the vegetables: Add the poblano peppers, onion, and ½ teaspoon of the salt to the fat remaining in the Dutch oven. Cook over medium heat, stirring often, until starting to soften, about 4 minutes.

Brown the ground beef: Push the onions and peppers to the edges of the pot, then add the ground beef to the empty space. Cook, undisturbed, for 3 minutes. Break up the beef with a wooden spoon and continue to cook, stirring often, until almost cooked through, about 2 minutes.

Add the seasonings: Add the chili powder, garlic, and remaining ½ teaspoon salt to the beef and vegetable mixture and cook, stirring constantly, until fragrant, about 1 minute. Add the diced tomatoes, beef broth, and beans and bring to a boil over high heat. Once boiling, add the potatoes and the reserved sausage.

Simmer: Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender and stew has started to thicken slightly, about 30 minutes.

Finish and serve: Remove the stew from the heat and stir in the corn. Serve, topping with the cheddar and/or scallions, if using. Leftover stew can be stored in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 weeks. Love the recipe? Leave us stars and a comment below!