I prefer to let this chilli sit overnight in the fridge too before serving. Garnish with chopped fresh coriander or parsley.
Made it vegetarian. I tweaked this recipe a bit to suit my taste (and time constraints), and it's awesome! I used a can of chilli beans instead of soaking all those dry beans, left out the green beans, didn't bother to cook the tomatoes down, browned the tofu up a bit first, and only added water as needed as it cooked, which made it the perfect consistency. - 29 Sep 2008
Made it vegetarian. This was a great change from traditional chilli. I did use canned beans and tomatoes instead of the soaked beans and fresh tomatoes. That made it easier and a lot less time consuming for me. - 29 Sep 2008
Used different ingredients. I would call this Vegan chilli Soup. The flavour is great, but the only thing chunky about it was the tofu. Go with fresh garlic and a sprinkle of chilli pepper flakes. - 29 Sep 2008