In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened.

Toss in the chili beans, diced tomatoes, vegetable broth, and almond milk. Stir in the chili powder, cumin, and season with salt and pepper.

Bring it to a simmer, then add the gluten-free macaroni.

Cook according to the macaroni package instructions until al dente, stirring occasionally to prevent sticking.

Once cooked, remove from heat and let it sit for a few minutes to thicken.

Serve warm, garnished with fresh herbs if desired.