If you miss beans in chili use black soybeans. They are *very* low in carbs compared to other beans (about 1/3 the carbs) and they taste very good. I don't use tomato in my chili at all any more as I've found I can't tolerate it. I've come to really love my 'brown' chili. I also prefer to use Carol Shelby's Chili Seasoning (just don't use the corn powder included for extra thickening) I use one pack of the chili seasoning to two pounds of meat and two cans of beans.