In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3 to 5 minutes or until the onion becomes translucent.

Stir in the vegan ground meat. Cook for an additional 5 to 7 minutes until browned and slightly crispy.

Add the canned tomatoes, vegetable broth, kidney beans, and spices; stir well to combine and let come to a gentle boil for about 2 minutes.

Fold in the pasta shells and ensure they are submerged. Reduce heat to a simmer, cover, and cook for 8 to 10 minutes, stirring occasionally.

Remove from heat and stir in the vegan cheese until melted and evenly coats the pasta.

Dish out the chili mac into warm bowls and serve hot, optionally topping with cilantro or avocado.