Cook the rice: In a small pot, bring 1 cup salted water to a boil. Once boiling, add the rice, cover, and simmer for 15-20 minutes, until tender. Remove from the heat and keep covered until the rest of the meal is ready.

Mince or grate the garlic. Halve, seed, and remove the white ribs from the bell pepper, then finely dice. Halve, peel, and dice the red onion. Thinly slice the scallions, keeping the whites and the greens separate. Core and dice the tomato. Drain and rinse the beans.

Heat 2 Tablespoons oil in a large pan over medium heat. Add the pepper, onion, and scallion whites and cook, tossing for 3-5 minutes, until softened. Add the garlic, tomatoes, and seitan to the pan, and cook for 3-5 minutes, breaking up the seitan into small pieces.

Add the beans to the pot along with the stock concentrate and 1 cup water. Simmer for 5-7 minutes, until thickened. Season with salt and pepper. TIP: If you have time, let the chili simmer longer. The flavors will get even better!

Finish and plate: Serve the chipotle seitan chili on a bed of jasmine rice and garnish with the reserved scallion greens and cheddar cheese.