18 Best Side Dishes for Chili

Cauliflower Cheese Bread — The Spruce/Leah Maroney

Colder weather means it's time to plan a Chili Night. We've take the guesswork out of what to serve with your chili in order for a whole satisfying meal. From classic Southern cornbread, to Mexican sides with a kick, pub-style appetizers, refreshing salads and slaws, and an unbelievably delicious low-carb cauliflower cheese bread, these are the best side dishes to serve with chili.

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Cauliflower Cheese Bread

The Spruce/Leah Maroney

If you crave garlic bread with your chili, but are trying to limit gluten, this genius recipe for cauliflower cheese "bread" is cause for celebration. It tastes like a garlic and cheese explosion, with absolutely no bread in sight. It's also easier to make than you might think, with just a handful of steps and fewer than ten ingredients. It's so easy and crazy-delicious, you won't even miss the original.
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Baked Vegan Sweet Potato Fries

The Spruce/Emily Hawkes

Crisp, salty, full of flavor, and oven-baked, these vegan-friendly sweet potato fries are always a popular snack at game day parties. Serve them along with some garlic aioli or Sriracha mayo on the side for dipping.
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Fried Green Tomatoes

Diana Rattray

If you've never tried fried green tomatoes, you're in for a treat. Not only is this easy, Southern-style recipe a clever way to transform unripe tomatoes into a crispy, crunchy treat, their slightly sour taste offers refreshing balance to richer, beefy chili.
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Buttermilk Cornbread

The Spruce Eats

Dense, crumbly, and not too sweet, this classic buttermilk cornbread gets its perfectly crispy crust from baking in a cast iron skillet. This Southern home cooking staple makes a popular side dish for chili, and tastes great smothered with butter for breakfast, too.

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Vegetarian Oven-Baked Cheese and Bell Pepper Quesadillas

The Spruce/Emily Hawkes

Lean into the Tex-Mex vibes of black bean chili by pairing it with these easy, cheesy quesadillas. Together, they make a hearty vegetarian lunch or dinner idea. Double-wrap leftovers in tinfoil to keep warm and save for a kid-friendly after school snack or a brown bag lunch.
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Quick and Easy Creamy Coleslaw

The Spruce Eats

You need only a bag of package shredded coleslaw mixture and a few basic pantry ingredients to make this quick and easy coleslaw. It goes great with meaty chilis, pulled pork sandwiches, and fish tacos. Feel free to bump up the amount of sugar (or leave it out entirely), depending on your preferred sweetness level for coleslaw.
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Loaded Baked Potato Skins With Cheese and Bacon

Diana Rattray

Some people sprinkle cheese, green onions, and bacon bits atop their chili bowls... but why stop there? You can use the same ingredients to dress up the most delicious loaded baked potato skins. This recipe yields a big batch of crispy, crave-worthy potato skins just like the ones you get at the local pub, and uses your oven so you avoid the mess of frying.
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Elote (Mexican Street Corn)

Leah Maroney

Elote is salty, sweet, crunchy, and creamy in every bite. Enjoy it on the cob in summer when fresh corn is bountiful; pan sauté frozen corn in other seasons to make esquites, an off-the-cob version of the flavorful snack. Serve warm or at room temperature, adjusting the level of chili powder as needed to suit your preference for heat.

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Brussels Sprout Dill Salad

Molly Watson

Crunchy, cheesy, dilly, fresh, and bright, you won't believe how delicious this unique raw vegetable salad tastes. Throw it together in mere minutes with shaved or shredded Brussels sprouts, fresh dill, roasted salted almonds, aged cheese, and an easy-breezy vinaigrette dressing for a fantastic side dish for soups and stews, or an elegant starter to any autumn meal.
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Air Fryer Onion Rings

The Spruce/Leah Maroney

If you have an air fryer appliance, or an oven with an air fryer setting, you can make crispy, irresistible onion rings. These rival any you could get a a fast food restaurant but without the extra fat and calories of deep-fried onion rings. Serve them with your chili or with your favorite dipping sauces for a winning game day snack.
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Guacamole Deviled Eggs

Leah Maroney

Once you taste these creamy-tangy guacamole-stuffed deviled eggs, you won't believe you ever ate them any other way. This easy appetizer makes a great companion to cheddar-cheese topped bowls of extra-spicy chili, whether you're dining solo or serving a crowd.
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Shrimp Avocado Salad

The Spruce Eats/Jennifer Perillo

Pair this refreshing shrimp avocado salad with a bowl of chili for an unexpected twist on your weeknight meal. You can sauté or grill the shrimp up to two days in advance or use pre-cooked shrimp for a last-minute side that comes together in a snap.

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Keto Jalapeno Poppers

The Spruce/Leah Maroney

Stuffed with a garlicky cheddar and cream cheese filling, and topped with smoky bacon crumbles, keto jalapeño poppers are a tasty appetizer for bar snack lovers and the keto-minded alike. Leave the ribs of the peppers intact for a super-spicy snack, or remove them along with seeds for a milder, green taste.
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Quick Microwave Nachos

The Spruce Eats

You need just five minutes to make microwave nachos for a winning after-school snack or a pub-style starter. Feel free to tweak the ingredients to taste, using your choice of cheese, veggies, and other popular toppings as suggested in the recipe.
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Instant Pot Quiche

The Spruce/Leah Maroney

Use your Instant Pot for this easy, flavorful crustless quiche loaded with caramelized onions, kale, and melting gouda cheese. Serve it with a bowl of chili for a satisfying lunch on cold or rainy days. If you like a crispy top, sprinkle a bit of extra cheese on top after pressure cooking, and pop the quiche under the broiler for a quick minute or two.
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Raw Kale Salad With Grated Cheese and Lemon Dressing

Jennifer Meier

Adding a refreshing green salad to a one-bowl soup or stew is a time-tested way to make it a complete, nutritious meal. Once you know the simple formula for this crunchy raw kale salad, you'll make it again and again. It's a cinch to assemble with thinly-sliced kale leaves, lemon juice, olive oil, and grated Parmesan or Pecorino cheese.

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Sweet Corn Fritters

Huw Jones/Photolibrary/Getty Images

Use fresh or frozen corn to fry up a batch of sweet and crispy corn fritters. For an evenly-golden crust, be careful not to crowd the pan during the deep-frying process. Drain fritters well on paper towels before salting and serving at once.
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Blue Cheese Coleslaw

The Spruce/Leah Maroney

If you're a fan of Cobb and wedge salads, you're sure to love this unusually tangy, creamy, crunchy coleslaw. Made with blue cheese, bacon, and shredded cabbage, all tossed together in a savory buttermilk dressing with Worcestershire sauce, it's made for pairing with strong-flavored saucy dishes, from classic beef chili to barbecue ribs.