Cut the meat into bite-sized cubes, about 1 inch thick. Wash and dry the vegetables. Peel and chop the onion. Remove the seeds from the red pepper and chop into cubes.
Heat the oil on medium-low in a skillet. Add the onion and red pepper. Sauté until the onion is tender.
Add the meat and cook on low heat until browned. Do not drain. Stir in the chili powder, ground cumin, and garlic powder. Mix in the kidney beans and the crushed tomatoes.
Cover the chili and simmer on low heat for about 45 minutes. Serve hot with rice or bread.
Beans and peas are a dieter's dream. Besides being low in fat and high in complex carbohydrates, starchy legumes like black-eyed peas, kidney beans, and lima beans are a good source of B vitamins and important minerals such as zinc. Use them in soups, salads, as a side dish or a protein-packed alternative to meat at a main meal.
For a different flavor, try replacing 1 cup of the kidney beans with canned chickpeas or black-eyed peas.