I use smoked paprika and cumin in mine. If you can't find smoked paprika, you can toast paprika until it starts to smoke a bit-just make sure that you have some ventilation or you'll be coughing for 10 mins
Oh, and I cook it for ages in a low oven for ages and cook the beans from scratch if you have time. I find that ppl don't notice the lack of meatiness if the other flavours are really concentrated.