Dinner times can be quite overwhelming sometimes, and what doesn't make it easier, is to think about side dishes to serve with your favorite main course. But, don't worry I got you!
Here you'll find 28 delicious ideas on what to serve with chili. And they are all gluten-free and more or less healthy side dish options!
Chili is a hearty meal consisting of nutritious protein-rich ingredients such as beans, meats, chili, tomato sauce, and lots of warming spices.
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FAQs
A wide variety of foods pair well with chili dish (any chili really, either meat, vegetarian or vegan!). And not only corn dishes! Here are some of my favorites: anything with corn including corn fritters, cornbread, and tortillas; fresh salsas and salads, nachos, fries, onion rings, sweet potatoes, scones, and biscuits, potato chips.
Chilis usually thicken as they simmer, and even more after they have been refrigerated. However, if your chili is extremely runny, you can add 2 tablespoons of cornstarch mixed prior with 2 tablespoons of water and stir it right into the pot, continuously whisking. The thickening should happen in about 5 minutes of simmering on low heat.
Chili is delicious on its own but not as good without the toppings! Think large dollops of sour cream, creme fraiche, yogurt, jalapenos, fresh cilantro, lime, avocado or guacamole, shredded cheddar cheese, chopped tomatoes, sweet corn, cotija cheese, tortilla chips. Also, try adding a pinch or two of cocoa powder, cinnamon, and even a dash of strong coffee which helps spices to open more which will result in a richer flavor.
The best beans to use in chili will depend on the method of preparation of your chili. For a quick chili, any beans will work, especially the white ones and chickpeas. For more complex chili recipes and slow cooker chili, I'd recommend using dark red kidney beans as they hold up their texture really well during long simmering.
Not everyone likes beans or not so many beans in one dish, I get it! There are some ways you can skip this and use other protein-rich ingredients in chili instead of beans. First of all, you can skip the beans entirely and use more meat in your chili(originally there were no beans at all in the authentic version!). And second, any vegan protein such as nuts, quinoa, lentils, peas, split peas, edamame, tofu, tempeh, or seitan. Also, a good substitute is to add cooked grains to your chili at the end of cooking.
The best way to make your chili less spicy is to add the hot spices gradually. Less is more and you can always add extra later. The chili will soak up the spices as it cooks and become spicier on the next day. If it is way too spicy for you, serve it with a generous dollop of sour cream or yogurt, a bowl of rice, or even add a bit of milk or coconut milk to your chili that helps to neutralize the burn.
Favorite Chili recipes
Chili is a very very versatile dish.
Whether you go for a classic meaty chili with ground beef, ground or shredded chicken or turkey, or go completely vegan by including more beans, lentils, grains, and vegan protein (such as tofu, seitan), the traditional side dish options are more or less the same for all the variations.
What is great about it is that you can have so many ingredients in one dish, with different flavors and it tastes incredible.
My Favorite Chili dinners:
- This is one of my favorite chili recipes, it is far from a traditional chili but it is creamy and has lots of chicken in it. Delicious slow cooker dish to enjoy any time of the year.
- Paula Deen Taco Soup
- White Chicken Chili made on the stove.
- Is it Fall season and you have lots of pumpkins on your hands? Make my Pumpkin Chili that is fulfilling, healthy, and vegan gluten-free. Enjoy this during any season of the year by substituting fresh pumpkin with canned pumpkin or butternut squash.
- I love good tried and true chili recipes such as this Chili Con Carne. You won't regret any bite.
- This Vegan Chili recipe is super easy and comes together in less than 30 minutes.
Toppings Ideas
Now the best part of any easy Chili recipe is - T O P P I N G S!
In my opinion, a good hearty pot of chili is good but toppings are what make this meal complete! The more the merrier!
Here's what you can add, but are not limited to:
- Grated cheddar or your favorite queso 🙂
- Sour cream, creme fraiche, yogurt
- Freshly chopped Parsley
- Freshly chopped Cilantro
- Sliced Jalapenos
- Chopped fresh or dried Cilantro
- Sliced Jalapenos
- Lots of freshly squeezed Lime juice
- Tortilla chips
- Fritos
- Red onion
- Cotija cheese or even crumbled feta
- Vegan parmesan - why not?
- Sliced green onions, chives
Tips
- To thicken chili - you have two options. The first is to make a cornstarch slurry by mixing 2 tablespoons of cornstarch plus 2 tablespoons of water in a small bowl (for about 6 people). Carefully stir in the mixture towards the last minutes of cooking (make sure the heat is reduced). Cook stirring until chili is thickened. Cornstarch is naturally gluten-free, however, it can be made in manufacturing facilities together with gluten-free products. To be on the safe side, always double-check the label and ingredients.
- Or second is to puree the beans (not all of them just enough for chili to thicken). Towards the end of cooking, take out some beans or blend the chili with an immersion blender right in the pot (be careful not to scratch the surface of the pot or slow cooker). After that, simmer for a couple of minutes and serve. This may result in not being as thick as you'd like and there's a risk of ''over-blending'' will lose the ''chunky'' feel to it. Chili will thicken on its own after a while anyway.
- Spicy or mild - Chili itself is supposed to be spicy and you can balance the flavors off by serving it with sour cream, yogurt, guacamole, tortilla chips, or rice. A good rule of thumb in making any spicy food is to add spicy ingredients gradually, less is more and if anything, extra heat can be added later to the pot or to individual serving bowls. Also, chili will become more flavorful and possibly spicier after day 1.
- Rinse and drain the beans - despite the fact that some chefs prefer to use cooking that thick liquid from the can the beans came from, it is not the best idea, in my opinion. It has a lot of starch and is usually full of sodium. Not healthy, please rinse and drain the beans before using. Unless you can find pretty much organic eco stuff.
- Leftover beans - In case (just in case) you have leftover beans, never store them in the same can that they came from. I know how convenient it is but don't do it. They will be off very quickly and will pick up the taste of the metal, and this for sure, should be avoided for your health. Pop them in a preferable glass, mason jar or any airtight container with a lid and store them in the fridge for up to a week.
How To Store Chili
- To Store. Store leftover chili in an airtight container in the refrigerator for up to 5 days.
- To Freeze. Place the chili in an airtight freezer-safe storage container and freeze for up to 2 months. Don't use glass as the chili will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating.
28 Best Side Dishes For Chili
Jalapeno Cornbread Muffins
Air Fryer Sweet Potato Fries
Southwest Quinoa Salad
Healthy Almond Flour Cornbread
Almond Flour Biscuits
Spanish Brown Rice (Mexican Rice)
Easy Corn Salsa
Simple Garden Salad Recipe
Cilantro Lime Rice
Coconut Rice And Beans
Brown Butter Garlic Mashed Potatoes
Cabbage Cucumber Salad (With Easy Dressing!)
Cajun Corn On The Cob (Baked, Air Fryer or Stovetop)
Gluten Free Cheese Scones
Baked Kale Chips
3 Ingredient Simple Guacamole Recipe (No Tomatoes!)
4 Ingredient Corn Tortillas
Sauteed Chickpeas
Gluten Free Drop Biscuits (Vegan)
Mexican Street Corn Salad
Air Fryer Nachos
Quick Pickled Red Onions
Roasted Chickpea Avocado and Feta Salad
Corn Tomato Avocado Salad
Mexican Gluten Free Cornbread That Is Sweet And Spicy
Easy Pico De Gallo
Finger Licking Veggie Fajitas
Gluten Free Biscuits With Buttermilk
Healthy Zucchini Fritters
I hope you'll enjoy this Roundup on What To Serve With Chili, please leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Love,
Julia
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