1. Warm the olive oil in a large skillet over medium heat.
2. Add the ground meat, garlic powder, 1 tablespoon of the chili powder, and the salt.
3. Stir often to crumble up the meat until cooked through, 5-7 minutes.
4. While the meat cooks, combine the remaining 1 tablespoon of chili powder, the salsa, diced tomatoes and kidney beans in a Dutch oven or soup pot set on the stove over medium-high heat.
5. Cover. Cook, stirring occasionally, until heated through and bubbling, 6-8 minutes.
6. Add the cooked crumbled meat to the tomatoes. Stir. Serve.

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