Roasted Potato Wedges and Chili

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper.

3. 3

   Place potatoes flesh side down on a rimmed baking sheet.

4. 4

   Bake, turning halfway through, until golden brown, 35 to 40 minutes.

5. 5

   Combine tomatoes, beans, and taco seasoning in a medium saucepan.

6. 6

   Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.

7. 7

   Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese.

8. 8

   Top with a dollop of sour cream, if desired.

9. 9

   Serve immediately.

10. 10

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11. 11

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* Per serving · 4 servings · Values may vary.

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