In a large skillet heat olive oil over medium heat. Add mushrooms and reduce heat to low and simmer covered, stirring occasionally, until the mushrooms are tender, about 10 minutes. Stir in the chilies, cumin, chili powder, beans and spaghetti sauce. Cover and simmer for 20 to 40 minutes. Season to taste with salt. Meanwhile prepare rice. In a medium-size saucepan, bring water to a boil. Add rice, reduce heat and cook the rice covered until tender, about 18 minutes. Serve the chili hot over rice with cilantro, lime wedges, tomatoes, yogurt or sour cream, and cheddar cheese, if desired. NUTRITION DETAILS PER SERVING WITHOUT TOPPINGS: Calories, 623; percent of calories from fat, 17 percent; fat, dozen gm; protein, 28 gm; carbohydrate, 106 gm; cholesterol, 0 mg; sodium, 246 mg.