June 19, 2026 · 35 min

Smoky Chipotle Seitan Chili with Black Beans and Rice

Lunch35 min696 cal / serving

Sometimes you crave a bowl of chili that’s more than just beans—you want something hearty and satisfying. This smoky chipotle seitan chili delivers exactly that. Seitan, a wheat-based protein, is seasoned with chipotle spice for a rich, smoky flavor that pairs perfectly with black beans and bell pepper.

Serve this chili over a bed of fluffy jasmine rice and top it with shredded cheddar cheese for a comforting meal that’s packed with protein and flavor. It’s a vegetarian dinner that even meat-lovers will enjoy.

Ingredients

Red Bell Pepper1 unit Red Bell PepperView ingredient guide
Jasmine Rice0.5 cup Jasmine RiceView ingredient guide
Red Onion1 unit Red OnionView ingredient guide
Black Beans1 box Black BeansView ingredient guide
Roma Tomato1 unit Roma TomatoView ingredient guide
Scallions2 unit ScallionsView ingredient guide
Garlic2 clove GarlicView ingredient guide
Cheddar Cheese0.5 cup Cheddar CheeseView ingredient guide
Saltunit SaltView ingredient guide
Pepperunit PepperView ingredient guide
Olive Oilteaspoon Olive OilView ingredient guide

Instructions

  1. Bring 1 cup water to a boil in a small pot. Add the rice, cover, and reduce heat to low. Simmer until tender, 15–20 minutes. Keep covered off heat.
  2. Wash and dry all produce. Mince or grate the garlic. Halve the bell pepper, remove seeds and white ribs, then finely dice. Halve, peel, and dice the onion. Thinly slice the scallions, keeping white and green parts separate. Core and dice the tomato. Drain and rinse the black beans.
  3. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced bell pepper, onion, and scallion whites. Cook until softened, 3–5 minutes, stirring occasionally.
  4. Stir in the garlic, tomato, and chipotle seitan crumbles. Break the seitan into small pieces with a spatula or wooden spoon. Cook until slightly reduced, 3–5 minutes.
  5. Stir in the black beans, veggie stock concentrate, and 1 cup water. Simmer until the chili thickens, 5–7 minutes. Season with salt and pepper to taste.
  6. Divide the cooked rice between plates. Spoon the chili over the rice. Garnish with scallion greens and a generous sprinkle of cheddar cheese.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For extra heat, add a pinch of cayenne pepper or a diced jalapeño along with the bell pepper.

If you prefer a thinner chili, add a little more water or vegetable broth during simmering.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice, or even brown rice. Adjust cooking time accordingly.

Is this chili spicy?

The chipotle seitan crumbles have a mild smoky heat. If you prefer a milder dish, use regular seitan and add smoked paprika instead.

Can I make this chili vegan?

Absolutely! Omit the cheddar cheese or use a vegan cheese alternative. The rest of the recipe is already plant-based.

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