What Goes with Chili? 40 Sides to Serve with Your Favorite Cozy Dish

It’s a little bit fancy, but still just as tasty (and easy to make) as the original.

Only four ingredients to deliciousness. Swap the shishitos for jalapeños if you’re feeling…spicy.

We’re not drooling, you’re drooling. Bonus: There are basically no dishes to worry about.

A drizzle of spicy honey cuts the richness of the eggs and fried tortillas for a beautifully balanced dish. It’s filling, so serve your chili in smaller portions if you’d like.

The flavor is infinitely adaptable (mozzarella today, Swiss tomorrow). Plus, this pull-apart bread is perfect for dunking.

Our favorite cold-weather veggies strike again, this time in a crisp, refreshing take on slaw.

Some people serve chili over baked potatoes, but we’re fans of spuds in all forms. And, when they’re ready in almost no time, how can you resist?

Cauliflower is a regular guest star in our kitchen and it’ll forever hold a special place in our heart. It’s the healthy-ish side you never knew you needed.

We’re in the mood for some Tex-Mex tonight. Don’t skimp on the freshly squeezed lime juice.

They’re colorful, bursting with flavor, vegetarian and totally customizable.

Throwing your vegetables on the grill to get them nice and charred is totally worth it for the boost of flavor. (Psst: Looks aside, sticking to one veggie per skewer results in each one cooking more evenly.)

All you need is five ingredients to make this melty, cheesy, pull-apart recipe.

Let’s keep grilling season going all year round (and top all our vegetables with grated Parm).

Surprisingly, these flaky cuties get their light texture from citrus soda. No, there will not be leftovers for breakfast.

There’s a reason this classic salad is still popular. Make it plant-based to balance out your meaty bowl of chili.

Five cloves of garlic sounds like a lot, but one bite and you’ll know it’s just the right amount.

Add your favorite salsa, sour cream, green onions and cilantro and you have yourself a spectacular side dish.

Gone are the days of mushy, lukewarm green beans. The garlicky dressing pairs surprisingly well with chili.

It’s six ingredients including salt and olive oil, and it’s blanketed in garlicky breadcrumbs. Cool if we have seconds?

Swap the feta for halloumi or cheddar, add jalapeño, go wild.

Giving your spuds the Hasselback treatment means there’s extra surface area for toppings. Brilliant.

Sweet and spicy, just the way we like it.

Put that farmers market haul to good use.

It happens to be vegan, but no one will suspect a thing.

With these on our plate, we don’t miss potatoes. (Can you believe we said that?)

It’s all about mixing highbrow with lowbrow, people.

Homemade bread sounds intimidating, but once you try this version, you’ll never go back to canned crescent rolls.

You take a total crowd-pleaser and make it mini, and suddenly everyone is giving you a round of applause.

You: 1. Bakery: 0.

They’re best eaten by the handful.

Step away from the frozen onion rings. This side is great on its own, or smothered in chili (and a handful of shredded cheese).

We almost don’t want to call this brilliance a side dish.

They’re low carb so, yeah, we’re eating three.

It’s as refreshing as it is potent, not to mention a cinch to make.

Using a cast iron skillet is the key to crispy, golden-brown edges. We can’t recommend it highly enough.

Proof that pasta salad isn’t just for picnic potlucks (and doesn’t have to be made with mayo).

Honey, we shrunk the nachos, and we’re actually pretty proud of ourself.

It’s crispy on the outside, chewy on the inside and the ideal thing to dip into a bowl of chili.

Buy your cabbage pre-shredded (and thank us later).

The ultimate chili side dish? Spicy, cheesy cornbread, of course.