Roasted Potato Wedges with Black Bean Chili

This is a super easy recipe with a lot of flavor.  Don't skip the guacamole...never skip guacamole.  Anyone have a good guacamole recipe?  This recipe comes from the Washington Post:  https://www.washingtonpost.com/news/voraciously/wp/2020/02/16/potatoes-beans-and-salsa-add-up-to-an-easy-riff-on-chili-fries/

Ingredients
 
4 large Yukon Gold or russet potatoes (12 ounces each), cut into 8 wedges each

1 tablespoon extra-virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon kosher salt, or more to taste

1/4 teaspoon freshly ground black pepper, or more to taste

Two (15-ounce) cans no-salt-added black beans, drained and rinsed

One (12-ounce) jar tomato-based salsa (1 1/2 cups)

1/2 cup no-salt-added vegetable broth or water

1 tablespoon chili powder

1 teaspoon ground cumin

Guacamole, for serving (optional)

Chopped scallions, for serving (optional)

Step 1

Position a rack in the middle of the oven and preheat to 400 degrees.

Step 2

In a large bowl, toss the potato wedges with the oil, oregano, garlic powder, paprika, salt and pepper. Transfer to a large, rimmed baking sheet and roast for 20 minutes. Turn the potato wedges over and roast an additional 10 to 15 minutes, until golden brown and tender.

Step 3

Meanwhile, in a medium pot over medium-high heat, stir together the beans, salsa, broth or water, chili powder and cumin. Bring to a boil, then reduce the heat to medium-low and simmer until the chili is thick and the flavors have melded, 10 to 15 minutes. (If desired, use a potato masher to mash half the black beans for a thicker chili.)

Step 4

Divide the potatoes among serving plates and top with the chili and, if desired, a dollop or two of guacamole and/or scallions.