Roasted Potato Wedges and Chili

Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.

Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.

Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.