Heat olive oil in a large skillet.
Saute onions, peppers, and garlic until soft and lightly browned.
Add vegan meat crumbles and saute until browned.
Place all other ingredients in the slow cooker.
Add peppers mixture to the slow cooker and stir to combine.
Set cooker on low and cook for about 8 hours.
Serve topped with non-dairy sour cream, avocado, non-dairy cheddar, jalapeno slices, and polenta croutons.