Does any other cultures have a food similar to jewish Chulent?
Many cultures know stews that are cooked "low and slow" and they are often either a case of practicality or tradition or - as in your example - due to religious customs.

Let's start with your Cholent:
It used to be cooked in the communal bake-house or in the local bakers' ovens, then carried home and kept warm, thus both making good use of the residual heat from the wood-fired ovens and giving a hands-off method of cooking.

A dish that used the same cooking principle is the Alsatian Baeckeoffe, but I bet that further research would lead to dozens of other dishes all over the world.

What is really interesting in this question is that there is a dish that is quite similar to Cholent, yet according to the German Wikipedia entry, can be traced back to the Bronze Age: the Ritschert or Ričet from the Styrian and Croatian Alps. It seems the cncept of slowly stewing a mix of meat, legumes, grains and veggies predates the religious or cultural customs of today.