Sweet potato chili

*Editor’s note: This information was published in the October 2021 issue of Heartfelt Magazine, CHM’s monthly magazine that provides CHM membership-related tips and tricks, medical advice from doctors, testimonies from CHM members, and more. Please refer to the CHM Guidelines and applicable web pages for the most up-to-date information regarding CHM membership, sharing eligibility, and ministry news.*

By CHM staff member Havilah Spengler

If you’re interested in a delicious fall recipe, this chili has a special twist—sweet potatoes. Bring this flavorful fall recipe to your next potluck and blow everyone away!


  • 1 lb ground beef
  • 2 bell peppers diced (whatever color you like)
  • 1 onion diced
  • 2 large sweet potatoes or 3 smaller ones diced into 1 inch squares
  • 1 can crushed tomatoes
  • 2 cans of tomato sauce
  • 2 tbsp chili powder spice
  • 2 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp pepper



  1. Dice onion and peppers, then set aside.
  2. Brown meat on stove top in a saucepan over medium heat.
  3. Once meat is cooked, drain the grease from the meat.
  4. Add onions and peppers to the same pan, cook on medium heat.
  5. While meat and veggies are cooking, wash and cut sweet potatoes into 1-inch squares, set aside in a bowl.
  6. Once meat and veggies are cooked, add the canned crushed tomatoes and tomato sauce to pot.
  7. Stir in spices (may need to add more than suggested depending on preference).
  8. Let cook on medium/high heat 25-30 minutes or until sweet potatoes are soft.


Helpful tips:

  • Double-batch this recipe and freeze for another meal.
  • This recipe can be modified and cooked in an Instant Pot or slow cooker.


Do you have a favorite healthy recipe? We’d like to share it! CHM members can submit their recipes to editor@chministries.org for consideration in future magazines.

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