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In a 3 1/2- to 4-quart slow cooker combine beans, bell peppers, broth, onion, jalapeño pepper, ground ancho chili pepper and cumin. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
If using Low, turn to High setting. Stir in tomatoes, brown rice, mole sauce, cocoa powder and salt. Cover and cook 1 hour more, or until rice is tender.
Serve in corn tortillas topped with cabbage, avocado and cilantro. Pass lime wedges.