Funkadelic Chili Mac

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1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved

1 cup canned red kidney beans, drained and rinsed

1 cup frozen ground-beef-style soy crumbles

1 onion, chopped

1 red or green bell pepper, seeded and chopped

1 cup chopped portabella mushrooms

1/3 cup tomato paste

1 teaspoon chili powder

1/2 teaspoon chopped garlic

1/4 teaspoon ground cumin

5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving

1/4 cup shredded fat-free Cheddar cheese

Cayenne pepper, optional