Heat a large skillet and add olive oil. Sauté onion for 5–6 minutes over medium heat. Add the bell pepper pieces and sauté for another 3–4 minutes. If you’re using garlic, add it in the last minute, and turn the heat down a bit so that it doesn’t burn.
While your onions and pepper are cooking, lightly oil your slow cooker or line it with a liner. Put in the rinsed black beans, the jar of salsa, tomatoes, and the V8 juice. Then add the sautéed onion, bell pepper and garlic. Cook on low for 3–5 hours, adding more salsa or V8 if needed. (I used 4 hours below because the recipe app won't allow me to put in a range!!)
About 10-15 minutes before you are eating, add the frozen corn kernels, cover and cook for 5 minutes. Add the Beyond Meat Beef-Free Crumbles and cook for 10 minutes if they are frozen or 5 minutes if they are partially thawed. Honestly – that’s all the time it takes to cook the crumbles! Taste and adjust seasoning, and sprinkle with cilantro.
Serve with with optional grated Monterey Jack or pepper Jack cheese, accompanied by some crisp tortilla chips, salsa, and guacamole.