Bring 1 cup water to a boil in a small pot. Once boiling, add rice, cover, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until rest of meal is ready.

Wash and dry all produce. Mince or grate garlic. Core and seed bell pepper, then finely dice. Halve, peel, and dice onion. Trim, then thinly slice scallions, keeping greens and whites separate. Core and dice tomato. Drain and rinse black beans.

Heat a large drizzle of olive oil in a large pan over medium heat. Add pepper, onion, and scallion whites. Cook, tossing, until softened, 3-5 minutes.

Stir garlic, tomato, and seitan into pan, breaking up seitan into small pieces. Cook, tossing, until tomato softens, 3-5 minutes.

Stir black beans, stock concentrate, and 1 cup water into pan. Bring to a simmer and let bubble until thickened, 5-7 minutes. Season with salt and pepper.

Divide rice between plates. Top with chili. Garnish with scallion greens and cheddar.