In a big pan, heat the oil over medium heat. Add the onion cut into cubes and the garlic cloves minced. Cook for 2 minutes and then add the meat, cook it for 5 -8 minutes until the meat isn't red anymore.

Add the crushed tomatoes and season with the chili cut into teeny tiny pieces, the cumin and salt, and pepper to taste.

Add the veggies: The potato and the carrot cut into small cubes and the frozen peas. Add about 1 cup of water. Let it simmer over low-medium heat for 15-25 minutes. Cover with a lid to make the cooking process easier. Cook until the potatoes and the carrot are fork-tender. Add water if you notice that the meat is drying.