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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2-or 4-quart quart slow cooker, combine broth, picante sauce, water, pinto beans, black beans, chickpeas, rice, onion, chiles, chili powder, cocoa powder and garlic.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
To serve, top each serving with yogurt and sprinkle with cheese and pepitas.