Step 1

In a 3 1/2-or 4-quart quart slow cooker combine broth, picante sauce, the water, pinto beans, black beans, garbanzo beans, uncooked rice, onion, chiles, chili powder, cocoa powder, and garlic.

Step 2

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Step 3

To serve, top each serving with yogurt and sprinkle with cheese and pumpkin seeds.