Soften 2 onions in 59 ml olive oil over medium heat, then add 6 cloves garlic.

Stir in 59 ml chili powder and 30 ml ground cumin for 1 min.

Add 4 cans black beans, drained, 2 cans crushed tomatoes and 945 ml vegetable stock; simmer until thick.

Season with salt. Serve with 8 lime wedges.