1 (14.5-ounce) can kidney beans, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (4-ounce) can mushroom stems and pieces, drained
1/3 cup water
1 (1-ounce) envelope chili seasoning
2 tablespoons parmesan cheese, grated
1/4 cup part-skim mozzarella cheese, shredded
Directions
Step 1 –Cook the spaghetti to al dente according to the package directions.
Step 2 –In a large skillet, cook the beef and the onion over medium heat, crumbling the beef as you go, until the meat is no longer pink, about 5-7 minutes. Drain the fat from the skillet.
Step 3 –Drain the spaghetti and add it to the beef mixture.
Step 4 –Stir in the beans, the tomatoes, the mushrooms, the water, the chili seasoning, and the parmesan cheese.
