Soften ½ onions in 15 ml olive oil over medium heat, then add 1 ½ cloves garlic.

Stir in 15 ml chili powder and 7.5 ml ground cumin for 1 min.

Add 1 can black beans, drained, ½ can crushed tomatoes and 235 ml vegetable stock; simmer until thick.

Season with salt. Serve with 2 lime wedges.