Ingredients
16 ounces spaghetti pasta
1 pound ground beef 80/20 blend recommended
1 medium yellow onion diced small
1 medium green bell pepper diced
3 fresh garlic cloves minced fine
14.5 ounces canned diced tomatoes with juice
10.5 ounces cream of mushroom soup
1 cup low-sodium chicken broth
1 cup frozen sweet corn
1 cup frozen green peas
1 tablespoon chili powder
1/2 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1 cup sharp cheddar cheese freshly grated
Instructions

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