Brown 455 g ground beef in 30 ml olive oil, add 1 onion and soften, then add 3 cloves garlic.

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

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

Season with salt. Serve with 4 lime wedges.