Does everyone in the family prefer a different heat level in their chili? With this recipe, the solution is easy. Just leave out the hot sauce and let each person add it at the table.

Start to finish: 4 to 8 hours (depending on the slow cooker)

Servings: 12

1 large yellow onion, diced

1 large sweet potato, peeled and diced

3 cups peeled and cubed butternut squash (about a 2½ pound-squash)

28-ounce can crushed tomatoes

3 cups vegetable broth

½ cup red wine

15-ounce can kidney beans, drained

15-ounce can great northern or other white beans, drained

8-ounce bag frozen bell pepper strips

6-ounce can tomato paste

6 cloves garlic, minced

Juice of 1 lime

1 tablespoon sugar

1 tablespoon cocoa powder

1 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and ground black pepper

Hot sauce, to taste

Sour cream, to serve

Chopped fresh cilantro, to serve

Tortilla chips, lightly crushed

In a 6-quart slow cooker, combine all of the ingredients except the salt and pepper, hot sauce, sour cream, cilantro and tortilla chips. Stir well, then cover and turn on the cooker.

Let the chili cook on high for 4 to 6 hours or on low for 6 to 8 hours. The chili can be served any time after the squash and sweet potato are tender.

When ready to serve, taste, then season with salt, pepper and hot sauce. Alternatively, leave out the hot sauce and offer it at the table for each diner to adjust heat as desired.

Serve topped with sour cream, cilantro and crushed tortilla chips.