Accidentally Vegetarian Chili

Normally the first step to making this chili would be browning one pound of lean ground beef.  I guess I had a senior moment when writting my shopping list because I forgot the ground beef.  Soooooo I decided that if this was going to be vegetarian I would add a few veggies to make it a little heartier.  Normally (in the recipe that includes meat) there would be no olive oil, carrot, or celery.

2 TBS Olive oil
1 Small onion
2 Cloves of garlic, diced
1 Carrot, peeled and diced
1 Celery stalk diced
1 (28 oz) Can diced tomatoes, undrained
1 (14.5 oz) Can diced tomateos with green chilies
1  (4 oz) Can diced green chilies
1 (15 oz) Can red kidney beans, drained and rinsed
1 (15 oz) Can Pinquitos (pinto beans seasoned with cumin, garlic, etc.), undrained
2 (15 oz) Cans Black beans, drained and rinsed
1 to 3 tsp Chili powder (depending on how spicy you like your chili)
1 tsp Ground cumin
1/2 tsp Ground Black Pepper
2 TBS Worcestershire sauce
1/3 Cup chopped cilantro

Heat olive oil in a large pot.  Add diced onion, garlic, carrot, and celery.  Cook until onions are translucent and carrots start to soften.  Add all remaining ingredients except for the cilanto.  Bring to a boil.  Reduce heat to medium low and simmer uncovered for 30-45 minutes.  Add chopped cilantro a few minutes before serving.  Top with shedded cheese and/or sour cream, eat it plain, or put it on top of a plain hot dog in a bun.