Place a 4 quart Dutch oven or stock pot over medium-high heat. Once hot, add 1 tablespoon olive oil. To the hot oil add diced bell pepper, onion, and salt. Saute 5-6 minutes, until softened and golden.
Add garlic and jalapeno and saute a minute more, until aromatic.
Add curry paste and cook another minute, stirring frequently to avoid burning the paste. Add the chili powders and cumin, stirring to combine.
Add the drained beans, canned tomatoes with juices, tomato sauce, and vegetable broth. Bring to a rapid simmer over high heat. Once simmering, reduce to a low simmer over medium-low.
Cover with the lid, leaving a small gap. Simmer at least 15 minutes and up to an hour.
Taste for salt and seasonings. Optional: immersion blend or blend ⅓ of the soup for a thicker texture.
Top with your favorite chili toppings (cheese, cilantro, more jalapenos, etc.) and enjoy!
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Notes
Chipotle chili powder adds smokiness. Use an equal amount of regular chili powder if chipotle chili powder is not available.
Leftovers and reheating: Leftovers are best within 3-4 days. Keep refrigerated in a closed container. Reheat individual portions in the microwave in just 1-2 minutes. Reheat on the stove top covered over medium heat, stirring occasionally until warmed through.
Freezing: You can freeze this recipe for up to 3 months. Let the chili cool to room temperature before transferring to a freezer-safe container.