Funkadelic Chili Mac

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