Soften 3 onions in 89 ml olive oil over medium heat, then add 9 cloves garlic.

Stir in 89 ml chili powder and 44 ml ground cumin for 1 min.

Add 6 cans black beans, drained, 3 cans crushed tomatoes and 1.42 l vegetable stock; simmer until thick.

Season with salt. Serve with 12 lime wedges.