Vegetarian Chili

This is a recipe I got from Cooking Light magazine. I took the basic recipe and tweaked it a little bit. Since my husband Tom likes hot, I added Tabasco sauce, pepper and diced green chilies. I also added Morning Star Farms Meal Starters. They look a lot like cooked, crumbled ground beef, and come frozen in a bag. I've never tried them before and I thought they added a lot of texture to the chili, as well as nutrition. Plus, they're much lower in fat and calories than ground beef. And, best of all, Tom couldn't tell the difference!
VEGETARIAN CHILI
INGREDIENTS:
1 tablespoon olive oil
2 cups chopped onion
3 garlic cloves, minced
3 cups water
1 can vegetable broth
(or chicken broth, which makes this "Almost" Vegetarian Chili)
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. Tabasco
1/2 tsp. oregano
2 tablespoons chili powder
1 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained
1 (4 ounce) can hot diced green chilies
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1 (12 ounce) package Morning Star Farms Meal Starters
Reduced-fat shredded cheddar cheese
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 12 ingredients (through cannellini beans), stirring to combine.
Combine chicken broth and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.