Vegetarian Chil...i cant do it...its not chili, but as close as you can get without meat

So this is not a thing I will normally do, however, my wife and her best friend do not eat meat (I know it...I married her, THEN she became a vegetarian...sneaky woman) so I promised them I would do a vegetarian version of the chili.  I promise you it is in fact very delicious, and much healthier than the meat version, just not even close to as tasty.  The veggies in this dish are pretty interchangeable, but I definitely recommend these. I find they give the best flavor and body to the dish.  Also, this recipe serves 10-12 people so adjust accordingly. (want to make it for 6, cut recipe in half.  want to make it for 1...make some friends.)

Vegetarian Chili like dish
3 tablespoons olive oil
2 yellow onions, diced
4 sprigs celery, diced
2 Anaheim peppers, diced
1 tablespoon adobo sauce (sauce from chipotles in adobo can)
1 tablespoon garlic
2 cans kidney, black, and cannelloni beans, water drained but not rinsed
2 cans hominy, water drained
3 cans diced tomato, chili flavored, not drained
1 small can tomato paste, about 4 tablespoons
1 pound frozen cauliflower
1 pound frozen broccoli
1/4 cup chili powder
Salt to taste
pepper to taste
worchestershire sauce, 5-6 shakes

Place a large pot on your burner set to medium high heat.  Once pot has come up to temp. add in your oil.  Add garlic, cook for 1-2 minutes, then add onion.  Cook onion for 5 minutes, stirring occasionally.  Add celery and anaheim peppers, cook until vegetables soften about ten minutes.  Add the adobo sauce, stir in and cook for 1 minute.  Add tomato paste, stir in and cook for 1 minute.  Add your tomatoes, beans, hominy, worchestershire, and chili powder.  Cook for ten minutes.  Add in the broccoli and cauliflower.  Season with salt and pepper. If there isnt enough liquid, add veggie stock, then cover and cook for 45 minutes.  Taste the chili, if its not hot enough add more adobo sauce.  If it is too spicy add ketchup until heat level is desireable.