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Prepare the vegetables: Bring a large pot of salted water to boil for the pasta. Peel and dice the onion. Peel and mince the garlic. Drain and rinse the kidney beans.
Make the chili: Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. Cook until the onion is softened, about 3 to 4 minutes. Add the chili seasoning and cook until fragrant, about 1 minute. Add the kidney beans, crushed tomatoes, and ¾ tsp salt and stir well to combine. Bring the chili to a simmer and cook until thickened, about 5 to 7 minutes.
Cook the pasta: Measure out 1½ cups of pasta. Add the measured pasta to the pot of boiling water and stir. Cook until al dente, about 6 to 8 minutes. Drain the pasta and return to the large pot, off of the heat.
Make the cashew cheese: In a medium bowl, whisk together the cashew butter, nutritional yeast, turmeric, ½ tsp salt, and 3 tbsp warm water.
Mix it together: Add the chili and cashew cheese to the large pot with the pasta over medium heat. Stir the chili mac well to combine and cook until bubbly and hot, about 1 to 2 minutes. Taste and adjust seasoning with salt.
Serve: Thinly slice the scallion. Divide the chili mac between large bowls and top with sliced scallion and pickled jalapeños. Enjoy!