Wondering what side dishes to serve with chili? Below we list all of our favorite chili side dishes, including cornbread, crispy tortilla strips, and scrumptious veggies.
A big bowl of chili is one of our favorite comfort food. When the temperatures drop, we love to make a big batch for a few nights in a row and pair it with one fo the below sides. Each of these 20 dishes will pair deliciously with chili so you know exactly what to make next time you want to make chili.
If you are looking for a hearty chili recipe, try our Turkey Chili. It takes just 45 minutes to make and features lean turkey, corn, kidney beans, and bell pepper.
Our chili makes enough for 3 to 4 nights so it is a great option for weekly meal planning. Our recipe also includes instructions for Crispy Tortilla Strips and a healthy Greek yogurt mixture to top the chili!
1. Jalapeño Cheddar Cornbread with Miso
2. Crispy Baked Tortilla Strips
3. Healthy Corn and Zucchini Fritters
4. Homemade Seasoned French Fries
5. Elotes Style Corn with Furikake
6. 10-Minute Sautéed Broccolini (Broccoletti)
7. Cheese Quesadilla with Pan Roasted Vegetables
8. Parmesan Frico (Cheese Crisps)
9. Bacon Cheddar Hasselback Potatoes
10. Harvest Salad with Quinoa and Arugula
11. Sautéed French Green Beans with Furikake
12. Pan Fried Potatoes with Herbs
13. Pear and Prosciutto Rocket Salad
14. Roasted Asparagus with Parmesan
15. White Rice
16. Roasted Brussel Sprouts with Pancetta
17. Oven Roasted Onions
18. Oven Roasted Butternut Squash
19. Miso Mashed Potatoes
20. Vegetable Wild Rice
- Since chili usually take from 30 minutes to 2 hours to cook, time it so your sides are finished cooking at the same time as your chili. You can also make your sides ahead of time and reheat them when your chili is ready.
- Enjoy just cup of chili instead of a whole bowl and make a couple of these sides for a complete meal.
- For salad sides, make ahead of time and dress when you are ready to serve your salmon so the lettuce leaves don’t wilt or get soggy.
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What to Serve with Chili: 20 Best Side Dishes
- Heat oven and prepare pan - Heat oven to 400°F. Line an 8x8" square pan or 9" round baking pan with parchment paper or grease the pan.
- Mix ingredients - In a large mixing bowl, beat egg, milk, butter, and miso paste. Add in flour, cornmeal, baking powder, baking soda, sugar, and brown sugar and use a spatula to fold in ingredients just until mixed. Fold in grated cheese and jalapeños.1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ cup brown sugar, ½ cup butter melted at room temperature, 1 cup milk, ½ cup grated cheddar, 1 tablespoon miso paste, 1 egg, 1 tablespoon jalapeños
- Prepare to bake - Pour batter into baking pan and gently smooth with an offset spatula or spoon. Add additional grated cheese and place jalapeño slices if desired.
- Bake - Place in oven and bake for 20-25 minutes, or until the top of the bread is golden brown. Remove from the oven. Allow the bread to cool and slice into 9 squares.
- Store leftover cornbread in an air-tight container for up to 3 days. The air-tight container retains the cornbread's moisture. To reheat, place on a sheet pan or a baking sheet and warm at 300°F for 8 minutes or until warmed.
- Be sure to fluff the flour before you measure it so you don't use too much.
- Do not overmix the cornbread or it could get too dense.