Three Bean Chili:

Ingredients:

3 cans beans, I use 1 black, 1 kidney, 1 chickpea/garbanzo

1 large can petite diced tomatoes. Any tomatoes should be fine.

1 can tomato paste

3+ cloves garlic. I usually add a lot more than 3, but I feel like 3 is a minimum.

1 tsp-ish cumin...idk, I never measure

1-2 tsp of whatever chili powder you have. I use aji amarillo and/or ancho pepper

1-3 hot peppers, I'm typically using habanero

(Or just use taco seasoning for the cumin and chili powder.)

Take a can each of black beans and kidney beans (really any beans) and drain them, don't rinse. Then take one can of garbanzo beans and drain, reserve about half the aquafaba.

In your pot, toss in some oil. OPTIONAL: add carrots and/or sliced onion and saute until soft. Add garlic, cumin, chili powder, and optional spicy pepper, and cook on med-high until aromatic, 30-90 seconds at most.

Add the beans, but not the aquafaba, cook for like 4-5 minutes on medium heat so they soften a little.

Now add the tomatoes, the aquafaba, ~1cup water, and the tomato paste. Stir and let simmer for a bit. 45min-2hrs, adding water to find the right consistency, if needed. The aquafaba should help it thicken, so you shouldn't need to add flour or corn starch in order to thicken it, which is great.