In 4-quart Dutch oven, heat oil over medium heat. Add chicken; if desired, season with salt and pepper. Cook, stirring frequently to break up, until no longer pink.
Add cooking sauce, beans, tomatoes, taco seasoning mix and water; stir until well combined. Increase heat to medium-high; heat mixture to boiling.
Stir in macaroni. Cover; reduce heat to medium low. Cook 13 to 15 minutes or until macaroni is al dente and liquid has thickened and cooked down.
If desired, season to taste with salt and pepper. Cool chili 10 minutes. Serve plain or top with shredded Mexican cheese blend, Old El Paso™ Thick ‘n Chunky salsa, pico de gallo, chopped onions, chopped fresh cilantro and/or sour cream.