1Heat beans and 10 cups water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
2Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
3Drain beans. Place beans in 3 1/2- to 4-quart slow cooker. Add 4 cups water and onion mixture.
4Cover and cook on low heat setting 10 to 12 hours or until beans are tender. Stir in tomatoes, barbecue sauce, chili, adobo sauce and frozen veggie crumbles. Cover and cook on high heat setting 30 minutes. Serve chili sprinkled with bell pepper and cilantro.