Vegan black bean chili

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

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

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

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Season with salt. Serve with 8 lime wedges.