Soften 1 onion in 30 ml olive oil over medium heat, then add 3 cloves garlic.

Stir in 30 ml chili powder and 15 ml ground cumin for 1 min.

Add 2 cans black beans, drained, 1 can crushed tomatoes and 475 ml vegetable stock; simmer until thick.

Season with salt. Serve with 4 lime wedges.