Place black beans into a slow cooker. Add the onion, poblano chiles, jalapeno, chili powder, cumin, garlic cloves, and bay leaf. Stir to combine. Place lid on slow cooker and cook on HIGH for 3-4 hours, or until beans are tender.
Remove the bay leaf. Add the diced tomatoes, lime juice, honey, and sea salt and stir well. Place lid back on slow cooker and cook for another 1-2 hours on HIGH to allow flavors to blend.
To serve, place a cornmeal waffle onto a plate and top with a about 3/4 cup of the chili and top with desired toppings. Serve immediately.
Consume with 3-4 days. If needed, freeze the rest until ready to eat.