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In a 4- to 5-quart slow cooker, combine black beans, kidney beans, chickpeas, onions, red and green peppers, chili powder, garlic, chipotle, cumin and salt. Add tomatoes and broth.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Stir in cilantro. If desired, serve bean mixture with rice.