Roasted Potato Wedges With Black Bean Chili

Ingredients

• 4 large Yukon Gold or russet potatoes, cut into 8 wedges
• 1 tablespoon 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-oz cans no-salt-added black beans, drained and rinsed. (If desired, use a potato masher to mash half the black beans for a thicker chili)
• One 12-oz 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