Preheat a 4 quart pot over medium heat. Saute bell peppers, onions, and cherry tomatoes for 5-7 minutes, until softened. Using a wooden spoon, press down on the cherry tomatoes to pop and flatten. Add jalapenos and garlic and saute one minute more.
Add curry paste, chili powder, cumin, salt, and saute for about thirty seconds, stirring to prevent spices from burning. Add beans, canned tomatoes, and vegetable broth. Cover and bring to a boil for 30 seconds. Bring down to a simmer, and simmer for at least 10 minutes before serving. Simmer for longer for stronger flavors.
Taste for salt and seasonings. Top with your favorite chili toppings (cheese, cilantro, more jalapenos, etc.) and enjoy!