Soften ≈ 110 g onion in ≈ 27 g olive oil over medium heat, then add ≈ 9 g garlic.

Stir in ≈ 16 g chili powder and ≈ 6.5 g ground cumin for 1 min.

Add ≈ 480 g black beans, drained, ≈ 400 g crushed tomatoes and ≈ 475 g vegetable stock; simmer until thick.

Season with salt. Serve with 4 lime wedges.