Two Bean Curry Vegetable Chili

I created this cold, fall weather treat last Friday afternoon. Nothing is too exact but I think thats what makes this dish fun because freebasing is fun right??? =)

Matthew's Two Bean Curry Vegetable Chili
Trader Joes Roasted Corn (1.5cups)
Trader Joe's Organic black beans (1 can)
TJ's Organic Garbanzo beans (3/4 can)
Bell Pepper (roasted in the oven till skin peels) (1/2 pepper)
Yellow Onion (1.5 cups of sauted onion)
Garlic (4 cloves), sauted with onions
Zuchinni (1 cup) diced up and sauteed
Basil (fresh, 1 cup)
Oregano (1 tbsp)
Chili Powder (2 tbsp)
Cumin (2 tbsp)
Curry Powder (1.5 tbsp)
Vegi Stock (1/2 cup)
Whole Can tomatoes(16oz can, blended up in food processor or blender)
balsamic vinegar(1 tbsp)
Pepper & Salt (to taste)
Crushed Red Pepper for heat (to taste)
EVOO (1 tbsp)

Sauteed onions & garlic until golden. Add curry powder and cook until fragrant. You can add a little balsamic to deglaze the pan. Chop tomatoes in food processor then add to pot with onions. Turn heat low to simmer. Add a pinch of salt and stir. Add cumin and chili powder and stir. Add black and garbanzo beans after draining them. Stir ingredients together. Heat remains on simmer. Add stock and stir after 10min of cooking. Now add the sauted zuchinni and roasted corn. Stir and simmer for another 20min. Add water if needed. continue to stir. Add chopped roasted red peppers and chopped basil. Add EVOO also. After 10min, add crushed red pepper and oregano. Stir for another 5min and add any water if necessary. Now serve =)

Can be served alone or with some rice...