Actually, garbanzos are a nice bean in chili- I like to do a mix: equal parts black, small red, and garbanzos. I also add corn, but another thing that's really tasty is hominy (pozole, not grits). I'm not a slave to combining proteins, but it just so happens that beans and corn are a natural combo. And, you can omit the meat .

BTW, don't salt the cooking water- it will make the beans (the skins, actually) tough- garbanzos and kidneys are especially prone to this problem. You can always salt after cooking.