Heat a large skillet (or Cuisinart Multi-Function slow cooker), add olive oil and sauté the chopped onion, followed by the yellow pepper and the garlic. Add cumin, cayenne, and sea salt. Feel free to double the cumin and cayenne if you like things spicy. (If using a regular slow cooker that doesn’t have a sauté function, transfer the contents of the skillet to the slow cooker at this point.)

Add the fire roasted diced tomatoes, the drained beans, the V-8 juice, the chopped peaches, and the bourbon and cook on high for 2-3 hours.

About 5-10 minutes before serving, add the frozen crumbles.

Before serving, stir in the chopped cilantro, and taste for seasoning.