So how did it turn out OP?

I have done this several times with meat chili. I've been pretty lucky with just cooking the chili on a medium to medium-low temperature for a LONG time - add more tomatoes or whatever liquid you are using as a base to avoid drying out.

You can also try freezing the batch of chili and then cooking it a little longer. The moisture in the beans will expand and soften them. Maybe a little mushy but that's better than crunchy.