What to Serve with Chicken Chili: Delicious and Nutritious Side Dish Ideas for Every Occasion

What to Serve with Chicken Chili is the ultimate comfort food, perfect for cozy nights or casual get-togethers. But what indeed makes a meal memorable is the accompaniment. This collection of recipes provides an array of sides that complement the warm and spicy flavors of chicken chili and cater to various dietary needs, including gluten-free, vegetarian, and low-carb options. From comforting classics to healthy sides, each dish adds a unique twist to your table, inspired by Tex-Mex, comfort food, and an emphasis on health.

A nutritious spin on traditional chili, featuring protein-packed quinoa instead of beans for a gluten-free option.

1. How to Make Gluten-Free Chicken Chili with Quinoa

Making Gluten-Free Chicken Chili with Quinoa is straightforward and provides a hearty, nutritious meal for everyone. First, gather your ingredients: 1 lb of ground chicken, 1 cup of uncooked quinoa, 2 cups of chicken broth, 1 can of diced tomatoes, 1 diced onion, 2 minced garlic cloves, 1 chopped red bell pepper, and spices to taste (cumin, chili powder, salt, and pepper).

1. Prepare the Quinoa: Rinse it under cold water to remove its natural coating, saponin, which can make it taste not very pleasant. Set aside.
2. Cook the Ground Chicken: In a large pot over medium heat, cook it until it’s fully browned. Drain off any excess fat.
3. Sauté the Vegetables: Add the diced onion, minced garlic, and chopped red bell pepper to the pot and sauté them with the ground chicken until soft.
4. Combine Ingredients: Stir in the rinsed quinoa, diced tomatoes (with their juice), and chicken broth. Season the mixture with cumin, chili powder, salt, and pepper according to your preferences.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the quinoa is cooked through and has absorbed most of the liquid.
6. Final Touches: Taste and adjust the seasonings if necessary. Serve hot, garnished with your choice of toppings, such as sour cream, shredded cheese, cilantro, or avocado slices.

This Gluten-Free Chicken Chili with Quinoa is a healthier take on traditional chili options and a satisfying meal that caters to various dietary restrictions without compromising on flavor.

1. Vegetarian Black Bean and Sweet Potato Chili

Savour the sweet and earthy flavors of sweet potatoes paired with black beans in this hearty vegetarian chili.

2. How to Make Vegetarian Black Bean and Sweet Potato Chili

Creating Vegetarian Black Bean and Sweet Potato Chili is a simple process that leads to a flavorful and satisfying dish, perfect for any meal. Here’s how to prepare this delightful vegetarian chili:

1. Gather Ingredients: For this recipe, you’ll need 2 large sweet potatoes (peeled and cubed), 1 can of black beans (rinsed and drained), 1 large onion (diced), 2 cloves of garlic (minced), 1 can of diced tomatoes, 3 cups of vegetable broth, and spices (1 tablespoon of chili powder, 1 teaspoon of cumin, and salt to taste).
2. Sauté Onions and Garlic: Heat a splash of olive oil over medium heat in a large pot. Add the diced onion and minced garlic, sautéing until soft and fragrant.
3. Cook Sweet Potatoes: Add the cubed sweet potatoes to the pot, stirring to combine them with the onions and garlic. Cook for a few minutes until the sweet potatoes start to soften.
4. Add Beans and Tomatoes: Mix thoroughly in the black beans and diced tomatoes (with their juice).
5. Pour in Vegetable Broth: Add the vegetable broth to the pot along with the chili powder, cumin, and salt. Stir well to combine all the ingredients.
6. Simmer: Bring the chili to a boil, then reduce the heat to low and simmer uncovered for about 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
7. Serve: Taste and adjust the seasonings as necessary. Serve the chili warm, with your favorite garnishes such as cilantro, avocado slices, shredded cheese, or a dollop of sour cream.

This Vegetarian Black Bean and Sweet Potato Chili is a warm, comforting dish that combines the sweetness of sweet potatoes with the richness of black beans. It is wrapped in a savory mix of spices that will tantalize your taste buds.

1. Low-Carb Chicken Chili Stuffed Bell Peppers

Colorful bell peppers stuffed with savory, low-carb chicken chili for a complete meal in one.

3. How to Make Low-Carb Chicken Chili Stuffed Bell Peppers

Low-carb chicken Chili Stuffed Bell Peppers are a creative and nutritious meal that encapsulates the essence of comfort food while catering to a low-carb diet. Follow these steps to create this colorful, tasty dish:

1. Ingredients Gathering: For this recipe, you’ll require 4 large bell peppers (any color), 1 lb of ground chicken, 1 can of diced tomatoes (drained), 1 small onion (finely chopped), 1 clove of garlic (minced), 1 cup of cauliflower rice (as a low-carb substitute for traditional rice), and spices (chili powder, cumin, salt, and pepper) for seasoning.
2. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish; you may need to slice a small portion off the bottom to help them stand upright.
3. Cook the Chicken: In a skillet over medium heat, cook the ground chicken until it’s no longer pink, breaking it into crumbles as it cooks. Drain any excess fat.
4. Sauté Vegetables and Combine Ingredients: Add the diced onion and minced garlic to the skillet with the ground chicken. Cook until the vegetables are soft. Mix in the drained diced tomatoes, cauliflower rice, and spices. Cook for an additional 5-10 minutes, allowing the flavors to blend.
5. Stuff the Peppers: Spoon the chicken chili mixture into each bell pepper cavity, packing it well. If there’s any leftover mixture, it can be placed around the peppers in the baking dish.
6. Bake: Cover the baking dish with aluminum foil and bake in the oven for 30-35 minutes. Remove the foil, then bake for 10 minutes or until the peppers are tender and the tops are slightly browned.
7. Serve: Allow the stuffed peppers to cool slightly before serving. Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream for an added touch.

These Low-Carb Chicken Chili Stuffed Bell Peppers make a visually appealing and satisfying meal that doesn’t compromise on flavor despite its health-oriented approach.

1. Tex-Mex Quinoa Salad

A vibrant salad loaded with quinoa, black beans, corn, and a squeeze of lime juice for a refreshing side.

4. How to Make Tex-Mex Quinoa Salad

This Tex-Mex Quinoa Salad is a flavorful, easy-to-make dish that serves as a perfect side or a light lunch. Follow these steps for a refreshing and nutritious salad that everyone will love:

1. Ingredients Preparation: You will need 1 cup of quinoa (rinsed), 1 can of black beans (drained and rinsed), 1 cup of corn (fresh, frozen, or canned), 1 red bell pepper (diced), 1 avocado (diced), 1/2 a red onion (finely chopped), and for the dressing, the juice of 2 limes, 3 tablespoons of olive oil, 1 teaspoon of chili powder, and salt and pepper to taste.
2. Cook the Quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa and a pinch of salt, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork and allow to cool.
3. Combine Salad Ingredients: In a large bowl, combine the cooled quinoa, black beans, corn, diced red bell pepper, avocado, and red onion.
4. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper to create the dressing.
5. Mix and Chill: Pour the dressing over the salad and toss gently to combine. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
6. Serve: Serve the salad chilled, garnished with fresh cilantro or parsley if desired. Optional additions include diced tomatoes, shredded cheese, or sliced jalapeños for those who like a bit more heat.

Enjoy your Tex-Mex Quinoa Salad as a vibrant addition to any meal, or savor it for a light and satisfying option any time of day.

1. Vegetarian Enchilada Stuffed Peppers

Bell peppers are filled with beans, cheese, and enchilada sauce, and they deliver a Tex-Mex punch without the meat.

5. How to Make Vegetarian Enchilada Stuffed Peppers

Vegetarian Enchilada Stuffed Peppers offers a delightful twist on traditional enchiladas, combining the robust flavors of Tex-Mex cuisine into a nutritious, meat-free dish. Here’s how to create this flavorful and satisfying meal:

1. Ingredients You’ll Need: Gather four large bell peppers (any color of your choice), 1 can of black beans (drained and rinsed), 1 cup of corn (fresh, frozen, or canned), 1 cup of cooked rice, 1 cup of shredded cheese (choose your favorite, such as cheddar or Monterey Jack), 1 can of enchilada sauce, and spices such as cumin, garlic powder, and salt to taste.
2. Prepare the Bell Peppers: First, preheat the oven to 375°F (190°C). Then, slice the bell peppers’ tops off and remove the seeds and membranes. Place the cleaned peppers in a baking dish that’s lightly greased or lined with parchment paper.
3. Mix the Filling: In a large bowl, mix the black beans, corn, cooked rice, half of the shredded cheese, and about half of the enchilada sauce. Season with cumin, garlic powder, and salt, you are adjusting to your taste preferences.
4. Stuff the Peppers: Carefully spoon the filling into each bell pepper, pressing lightly to pack in as much filling as possible. Pour the remaining enchilada sauce over the top of the stuffed peppers, ensuring each one is nicely coated.
5. Bake: Cover the baking dish with aluminum foil and bake the peppers in the oven for about 30-35 minutes or until the peppers are tender. Remove the foil, sprinkle the remaining cheese on top of each pepper, and return to the oven for another 5-10 minutes until the cheese is melted and bubbly.
6. Serve: Allow the stuffed peppers to cool for a few minutes before serving. Garnish with fresh cilantro, diced avocado, a dollop of sour cream, or sliced green onions for added flavor and presentation.

Vegetarian Enchilada Stuffed Peppers are a crowd-pleaser for vegetarians and a hearty and wholesome option for anyone looking to enjoy the essence of Tex-Mex cuisine with a plant-based twist.

1. Low-Carb Mexican Cauliflower Rice

Riced cauliflower tossed with zesty flavors proves that low-carb can still mean full of taste.

6. How to Make Low-Carb Mexican Cauliflower Rice

Low-Carb Mexican Cauliflower Rice is a delicious and nutritious twist on traditional rice, packed with flavors yet low in carbs. Perfect for those following a ketogenic or low-carb diet or simply wanting to incorporate more vegetables into their meals. Follow these steps to create a colorful and tasty side dish:

1. Ingredients You’ll Need: Prepare 1 large head of cauliflower, 1 tablespoon of olive oil, 1/2 cup of diced onions, 1 clove of garlic (minced), 1/2 cup of diced tomatoes, 1/2 cup of green bell pepper (diced), 1 teaspoon of ground cumin, 1 teaspoon of chili powder, salt and pepper to taste, and fresh cilantro for garnish.
2. Rice the Cauliflower: Wash and dry it before cutting it into florets. Pulse the florets in a food processor until they resemble the texture of rice. Avoid over-processing to prevent it from becoming mushy.
3. Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, stirring until they become translucent. Mix in the diced tomatoes and green bell pepper, cooking for a few minutes until the vegetables are soft.
4. Add the Cauliflower: Stir in the riced cauliflower to the skillet, spreading it evenly. Sprinkle with ground cumin and chili powder, and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Serve: Transfer the Mexican Cauliflower Rice to a serving dish. Garnish with freshly chopped cilantro for an added touch of freshness. This dish can be served as a standalone low-carb meal or as a side dish complementing any main course.

Enjoy the vibrant flavors of Low-Carb Mexican Cauliflower Rice, a healthy alternative that is balanced with taste and satisfaction.

7. Gluten-Free Cornbread

Golden, buttery cornbread made gluten-free so everyone at the table can enjoy this classic.

Gluten-free cornbread combines the warm, comforting essence of traditional cornbread with the dietary needs of those avoiding gluten. This easy-to-make recipe ensures that everyone can enjoy this classic side without compromise. Here’s how to whip up a delicious batch:

1. Ingredients You’ll Need: Start by gathering 1 cup of gluten-free all-purpose flour, 1 cup of yellow cornmeal, 1/4 cup of sugar (you can adjust to taste or use a substitute), 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 cup of milk (dairy or non-dairy alternatives work), 1/4 cup of vegetable oil, and 2 large eggs.
2. Preheat Your Oven: Heat your oven to 400°F (200°C). While it’s heating, grease an 8-inch square baking pan or a cast-iron skillet for a crispier bottom.
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt. 
4. Add Wet Ingredients: Make a well in the center of the dry ingredients, and pour in the milk, vegetable oil, and eggs. Mix everything until just combined; it’s okay if the batter is a little lumpy.
5. Pour and Bake: Transfer the batter to the prepared pan or skillet, smoothing the top gently. Place it in the oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the cornbread to cool in the pan for a few minutes before slicing. Serve warm, slathered with butter or honey for an extra special touch.

Gluten-free cornbread is perfect as a side dish to soups, stews, and chili or simply enjoyed on its own as a satisfying snack. Its golden crust and soft, fluffy interior make it a comforting treat for those with and without gluten sensitivities.

7. Vegetarian Mac and Cheese

Creamy, cheesy goodness that’s a guaranteed crowd-pleaser while still catering to vegetarians.

Vegetarian Mac and Cheese is a classic comfort food dish that brings creamy, cheesy goodness to your table without the need for meat. Here’s an easy-to-follow recipe for making a satisfying batch:

1. Ingredients You’ll Need: Gather 1 pound of elbow macaroni, 2 tablespoons of unsalted butter, 2 tablespoons of all-purpose flour, 2 cups of whole milk (or a preferred non-dairy alternative), 2 cups of shredded sharp cheddar cheese, 1 cup of grated Parmesan cheese, salt and pepper to taste, and breadcrumbs for topping (optional).
2. Cook the Pasta: Boil a large pot of salted water and cook the elbow macaroni according to the package instructions until just al dente. Drain the pasta and set it aside.
3. Make the cheese sauce by melting the butter over medium heat in a medium saucepan. Whisk in the flour to create a roux, cooking for about 1 minute until it’s smooth and bubbling. Gradually add the milk, whisking continuously, until the mixture thickens and begins to simmer. Reduce the heat to low, then add the shredded cheddar and grated Parmesan, stirring until the cheese is fully melted and the sauce is smooth—season with salt and pepper to taste.
4. Combine Pasta and Cheese Sauce: Add the cooked pasta to the sauce, mixing well until the macaroni is evenly coated with the cheese sauce.
5. Bake (Optional): For a baked version, preheat your oven to 350°F (175°C). Transfer the macaroni and cheese into a greased baking dish, sprinkle breadcrumbs on top if desired, and bake for about 20 minutes or until the top is golden and crispy.
6. Serve: Serve the Vegetarian Mac and Cheese hot, garnished with extra grated Parmesan or fresh parsley, if desired.

Enjoy this vegetarian twist on timeless comfort food, perfect for cozy evenings or to satisfy those cheesy cravings.

8. Low-Carb Cauliflower Mash

A creamy, satisfying mash made from cauliflower that stands in beautifully for the traditional potato version.

Low-carb cauliflower Mash offers a delicious, nutritious alternative to traditional mashed potatoes, perfect for those managing their carbohydrate intake. Here’s how to make this creamy, comforting dish:

1. Ingredients You’ll Need: You’ll need 1 large head of cauliflower, cut into florets; 3 cloves of garlic, peeled; 2 tablespoons of unsalted butter; 1/4 cup of grated Parmesan cheese; 1/4 cup of milk or cream (use almond milk for a lighter version); salt and pepper to taste; and fresh herbs like chives or parsley for garnishing.
2. Prepare the Cauliflower: First, wash the cauliflower florets and dry them well. Steam the florets and garlic cloves until they’re very tender, about 15-20 minutes.
3. Blend the Ingredients: Once the cauliflower and garlic are steamed, transfer them to a food processor. Add the butter, Parmesan cheese, and a splash of milk or cream. Blend until you achieve a smooth, creamy texture like traditional mashed potatoes. If the mixture is too thick, add more milk until you reach your desired consistency.
4. Season and Serve: Taste your cauliflower mash and season with salt and pepper as needed. Transfer to a serving bowl and garnish with freshly chopped herbs like chives or parsley.

Enjoy your Low-Carb Cauliflower Mash as a healthier alternative to mashed potatoes, perfect alongside any main dish or as part of a low-carb meal plan. Its creamy texture and flavorful profile make it a favorite among those looking to enjoy comfort food without guilt.

9. Comforting Mashed Sweet Potatoes

Sweet, creamy mashed sweet potatoes add a touch of comfort to every bite.

Mashed Sweet Potatoes are a delightfully smooth and sweet side dish that pairs beautifully with various meals, offering a nutritious and comforting addition to any table. Here’s a simple guide to creating this dish:

1. Ingredients You’ll Need: Start with 2 pounds of sweet potatoes, peeled and cut into chunks. You’ll also need 4 tablespoons of unsalted butter, 1/4 cup of milk or a non-dairy alternative for a lighter version, 2 tablespoons of maple syrup or honey for added sweetness, a pinch of salt, and a dash of cinnamon or nutmeg for spice.
2. Cook the Sweet Potatoes: Place the sweet potato chunks in a large pot and cover them with water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.
3. Mash the Potatoes: Drain the sweet potatoes and return them to the pot. Add the butter, milk, maple syrup (or honey), salt, and cinnamon (or nutmeg). Use a potato masher to mash the potatoes until smooth and creamy or to your desired consistency.
4. Adjust to Taste: Taste your mashed sweet potatoes and adjust the seasoning if necessary. For a creamier texture, you can add a little more milk.
5. Serve and Enjoy: Transfer the mashed sweet potatoes to a serving dish. They can be garnished with a sprinkle of cinnamon, a drizzle of maple syrup, or a few pats of butter on top for an extra touch of flavour.

Comforting Mashed Sweet Potatoes are versatile and can be customized to suit your taste preferences. Whether you prefer them sweetened with maple syrup or spiced with a hint of cinnamon, they’re sure to be a hit with both kids and adults alike.

9. Vegetarian Baked Beans

A classic side with sweet and tangy flavors, these vegetarian baked beans are slow-cooked to perfection.

Vegetarian Baked Beans offer a hearty and flavorful comfort food option that pairs well with a variety of dishes. This simple recipe yields a dish rich in taste without meat. Here’s how to prepare it:

1. Ingredients You’ll Need: Gather 3 cans (about 15 ounces each) of navy beans or your choice of beans, drained and rinsed; 1 large onion, diced; 2 cloves of garlic, minced; 1/3 cup of molasses; 1/4 cup of tomato ketchup; 1/4 cup of brown sugar; 2 tablespoons of apple cider vinegar; 1 teaspoon of mustard powder; 1/2 teaspoon of smoked paprika (for a smoky flavor); salt and pepper to taste; and 1 cup of water or vegetable broth for additional flavor.
2. Sauté the Onions and Garlic: In a skillet over medium heat, sauté the diced onion and minced garlic in a bit of oil until they become soft and translucent.
3. Combine Ingredients: Transfer the sautéed onion and garlic into a slow cooker. Add the rinsed beans, molasses, ketchup, brown sugar, apple cider vinegar, mustard powder, smoked paprika, and salt and pepper. Stir well to combine.
4. Cook: Pour in the water or vegetable broth, then cover and cook on low for about 6-8 hours or on high for 3-4 hours. The goal is for the flavors to meld together and for the sauce to thicken.
5. Serve: Once cooked, stir the beans well and adjust the seasoning if necessary. Serve hot as a standalone dish or as the perfect complement to any meal, particularly at picnics, barbecues, or a cozy winter side dish.

Enjoy your Vegetarian Baked Beans, a dish that proves comfort food can be both delicious and nutritious without compromising flavor.

10. Low-Carb Cheesy Broccoli Casserole

An indulgent, cheesy broccoli casserole that keeps it low-carb without skimping on flavor.

Low-Carb Cheesy Broccoli Casserole is the perfect side dish for those looking to enjoy the comforting flavors of a classic casserole while sticking to a low-carb diet. Here’s how to whip up this easy and delicious recipe:

1. Ingredients You’ll Need: Start with 4 cups of broccoli florets, 1 cup of heavy cream, 1 cup of shredded cheddar cheese, 1/4 cup of grated Parmesan cheese, 2 eggs, beaten, 1/2 teaspoon of garlic powder, salt and pepper to taste, and 1/4 cup of almond flour for topping.
2. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
3. Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes until they are bright green. Drain well and place in the prepared baking dish.
4. Mix the Ingredients: In a bowl, combine the heavy cream, half of the shredded cheddar cheese, Parmesan cheese, beaten eggs, garlic powder, salt, and pepper. Pour this mixture over the broccoli in the baking dish, ensuring the broccoli is well coated.
5. Add Toppings and Bake: Sprinkle the remaining cheddar cheese on top, followed by a light covering of almond flour for a crispy topping. Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and golden brown on top.
6. Serve and Enjoy: Allow the casserole to cool slightly before serving. This Low-Carb Cheesy Broccoli Casserole can be a hearty side dish or a main course for a satisfying low-carb meal.

With its creamy, cheesy sauce and tender broccoli, this casserole is low-carb comfort food that doesn’t compromise on flavor, making it a crowd-pleaser at any table.

11. Gluten-Free Avocado and Black Bean Salad

A hearty salad with creamy avocado and black beans drizzled with a light, tangy dressing.

Gluten-Free Avocado and Black Bean Salad is refreshing and hearty and packs a nutritional punch. Ideal for health-conscious individuals or anyone adhering to a gluten-free diet, this salad combines the creaminess of avocados with the heartiness of black beans, all tied together with a zesty dressing. Here’s how you can prepare this delightful dish:

1. Ingredients You’ll Need:

• 2 ripe avocados, diced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 large tomato, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

1. Prepare the Salad: In a large mixing bowl, combine the diced avocados, black beans, tomato, red onion, and cilantro. Gently toss the ingredients to ensure they are well mixed, taking care to maintain the integrity of the avocado pieces.
2. Make the Dressing: In a small bowl, whisk together the lime juice, extra virgin olive oil, salt, and pepper. Adjust the seasoning according to your taste.
3. Combine and Chill: Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly. Cover and refrigerate the salad for at least 30 minutes before serving for the best flavor. This resting period allows the flavors to meld beautifully.
4. Serve: Once chilled, gently stir the final taste test. Adjust seasoning if necessary. Serve as a standalone dish or as a complement to grilled meats or fish for a complete gluten-free meal.

Enjoy your Gluten-Free Avocado and Black Bean Salad as a delightful, nutritious side dish that brings flavors and textures to your palate, perfect for any occasion.

12. Vegetarian Southwest Stuffed Zucchini

Scoop out the seeds of a zucchini and stuff with a Tex-Mex blend for a vegetarian treat.

Vegetarian Southwest Stuffed Zucchini is a flavorful and nutritious dish that combines the freshness of zucchini with a hearty filling of Tex-Mex-inspired ingredients. Perfect as a satisfying meal or a delightful side, here’s how you can make it:

1. Ingredients You’ll Need:

• 4 medium zucchinis
• 1 tablespoon olive oil
• 1 cup cooked quinoa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or thawed from frozen)
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup diced red onion
• 1/2 cup shredded cheese (cheddar or Mexican blend, plus more for topping)
• 1 teaspoon chilli powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

1. Preparations:

• Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper.
• Cut the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and create a hollow centre in each half. Brush the zucchini with olive oil and season with salt and pepper.
• Place the zucchini halves, cut side up, on the prepared baking sheet. Bake in the preheated oven for about 15 minutes or until just tender.

1. Prepare the Filling:

• While the zucchini bakes, heat a skillet over medium heat with a tablespoon of olive oil. Add the red onion and sauté until soft.
• Stir in the cooked quinoa, black beans, corn, diced tomatoes, 1/2 cup of shredded cheese, chilli powder, cumin, and garlic powder. Cook until the mixture is heated through—season with salt and pepper to taste.

1. Stuff the Zucchini:

• Once the zucchini halves are pre-baked and slightly cooled, fill each with the quinoa and bean mixture. Top with additional shredded cheese.

1. Bake:

• Return the stuffed zucchini halves to the oven and bake for 15-20 minutes or until the cheese is melted and bubbly.

1. Serve:

• Garnish the finished zucchini with fresh cilantro and serve with lime wedges on the side.

Enjoy your Vegetarian Southwest Stuffed Zucchini, a dish that’s as nutritious as it is delicious, offering a fantastic way to enjoy the tastes of the Southwest in a healthy, vegetarian-friendly manner.

13. Low-Carb Cucumber Tomato Salad

A light and refreshing salad that’s easy on carbs and big on flavor, perfect for balancing the richness of chili.

A light and refreshing salad that’s easy on carbs and big on flavor, perfect for balancing the richness of chili. This Low-Carb Cucumber Tomato Salad is the epitome of simplicity, requiring just a handful of ingredients and a few minutes to prepare. Here’s how to make it:

1. Ingredients You’ll Need:

• 2 large cucumbers, thinly sliced
• 2 medium tomatoes, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• Salt and pepper to taste

1. Prepare the Vegetables: In a large bowl, combine the thinly sliced cucumbers, diced tomatoes, and thinly sliced red onion.
2. Create the Dressing: In a small bowl, whisk together the olive oil, white vinegar, salt, and pepper until well mixed.
3. Combine and Chill: Pour the dressing over the vegetable mixture and toss gently to coat all the vegetables evenly. Stir in the chopped fresh basil for an additional burst of flavor.
4. Serve: For the best taste, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and enhances the freshness of the salad.

Enjoy your Low-Carb Cucumber Tomato Salad as a beautiful accompaniment to any meal, especially during the warmer months. Its crisp texture and refreshing taste make it an ideal side dish for balancing out heavier, more decadent foods.

14. Healthy Roasted Brussels Sprouts

These Brussels sprouts are roasted to caramelized perfection and add a nutritious and tasty crunch.

Healthy Roasted Brussels Sprouts are a fantastic way to include greens in your diet with a flavor twist and crunch. Simple to prepare yet deliciously satisfying, here’s how you can make them:

1. Ingredients You’ll Need:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Optional: 2 cloves garlic, minced, or 1 tablespoon balsamic vinegar for extra flavor

1. Preparations:

• Preheat your oven to 400°F (205°C), and line a baking sheet with parchment paper for easy cleanup.

1. Prepare the Brussels Sprouts:

• Rinse the Brussels sprouts under cold water and trim off the stem ends. Remove any yellow or damaged outer leaves, then cut the sprouts in half to ensure even cooking.

1. Season and Toss:

• Combine the halved Brussels sprouts in a large bowl with olive oil, salt, and pepper. If using, add the minced garlic or drizzle with balsamic vinegar for an added layer of flavor. Toss everything together until the sprouts are well coated with oil and seasoning.

1. Roast:

• Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 20-25 minutes or until they are tender and crispy and caramelized on the outside. Stir once or twice during roasting for even browning.

1. Serve:

• Serve the roasted Brussels sprouts immediately while they are hot and crispy. They make an excellent side dish for a wide variety of meals, adding a nutritious and tasty crunch to your dinner.

Enjoy your Healthy Roasted Brussels Sprouts, a simple yet flavorful way to make green vegetables a tempting part of your meal.

15. Vegetarian Quinoa Salad with Lemon Vinaigrette

Quinoa tossed with fresh veggies and a zesty lemon vinaigrette for a protein-rich vegetarian side.

This Vegetarian Quinoa Salad with Lemon Vinaigrette is a refreshing and nutritious side dish, blending the subtle flavors of quinoa with the crispness of fresh vegetables and the tang of lemon. It’s packed with protein and vibrant flavors, perfect for a light lunch or as a side. Here’s how to make it:

1. Ingredients You’ll Need:

• • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 red bell pepper, diced
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup parsley, chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

1. 1. Cook the Quinoa:

• • In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow to cool.

1. 1. Prepare the Vinaigrette:

• • Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl until well combined.

1. 1. Combine the Salad:

• • Mix the cooled quinoa with the diced red bell pepper, cucumber, red onion, and chopped parsley in a large bowl. Pour the lemon vinaigrette over the salad and toss until evenly coated.

1. 1. Chill and Serve:

• • For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together.
• Enjoy your Vegetarian Quinoa Salad with Lemon Vinaigrette, a dish that proves healthy eating can be simple and delicious.

16. Low-Carb Garlic Parmesan Green Beans

Tender green beans sautéed with garlic and sprinkled with Parmesan cheese for an irresistible low-carb side.

These Low-Carb Garlic Parmesan Green Beans are a perfect side dish, combining the savory flavors of garlic and Parmesan with the crisp freshness of green beans. Here’s how you can make them in just a few simple steps:

1. Ingredients You’ll Need:

• • 1 pound fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

1. 1. Preparations:

• • Bring a large pot of salted water to a boil. Blanche the green beans for 2-3 minutes until they are tender but still bright green. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.

1. 1. Sauté the Green Beans:

• • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
  • Add the blanched green beans to the skillet, tossing to coat with the garlic and oil. Sauté for 2-3 minutes until the green beans are heated through.

1. 1. Season and Serve:

• • Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the green beans and season with salt and pepper to taste. Toss everything together until the green beans are evenly coated with the cheese.
  • Serve immediately while hot, and enjoy the delicious combination of flavors.
• These Low-Carb Garlic Parmesan Green Beans are not only delicious but also a healthy addition to any meal. They combine the nutritional benefits of green beans with the indulgent taste of garlic and Parmesan.

17. Tex-Mex Guacamole and Chips

Relish the creamy texture of guacamole served with your favorite gluten-free chips for dipping.

Indulge in the rich and creamy flavors of Tex-Mex Guacamole, perfectly paired with crispy, gluten-free chips for an irresistible snack or appetizer. Follow these simple steps to create this crowd-pleaser:

1. Ingredients You’ll Need:

• • Three ripe avocados, peeled and pitted
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 medium onion, finely diced
  • 2 Roma tomatoes, diced
  • 1/4 cup cilantro, chopped
  • One clove of garlic, minced
  • One jalapeño pepper, finely chopped (optional for extra heat)
  • Gluten-free tortilla chips for serving

1. 1. Mash the Avocados:

• • In a medium bowl, combine the peeled and pitted avocados. Add the lime juice, salt, ground cumin, and cayenne pepper. Use a fork or potato masher to mash the ingredients to your desired consistency.

1. 1. Mix in the Flavors:

• • Fold in the diced onion, tomatoes, chopped cilantro, minced garlic, and jalapeño pepper (if using) to the avocado mixture. Stir well to combine all the flavors evenly.

1. 1. Chill and Serve:

• • Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
  • Serve the chilled guacamole with a side of gluten-free tortilla chips for dipping.
• Enjoy your Tex-Mex Guacamole and Chips, a perfect blend of creamy, tangy, and spicy flavors that will be a hit at any gathering or simply as a delightful snack at home.

18. Comfort Food Loaded Baked Potato Skins

Crispy potato skins loaded with all the good stuff – cheese, bacon, and sour cream. Swap in sweet potatoes to keep it healthier.

For a comforting delight that’s sure to warm the heart, try your hand at making Comfort Food Loaded Baked Potato Skins. These crispy delights are filled with all the good stuff – from melted cheese to crunchy bacon, topped with a dollop of sour cream. For a healthier twist, sweet potatoes can easily substitute the traditional russets. Here’s a simple guide to creating this savory treat:

1. Ingredients You’ll Need:

• • Four large potatoes (or sweet potatoes for a healthier option)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup chopped green onions
  • Sour cream for serving

1. 1. Preparations:

• • Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake for about 45-60 minutes or until soft and fully cooked. Allow them to cool slightly.

1. 1. Create the Skins:

• • Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato on the skins. Save the scooped potato flesh for another use.
  • Brush both sides of the potato skins with olive oil and season with salt and pepper. Place their skin side on a baking sheet, and bake for 10 minutes. Flip and bake for another 10 minutes or until crisp.

1. 1. Add the Toppings:

• • Remove the skins from the oven. Sprinkle the insides with shredded cheese and crumbled bacon, then return to the oven. Bake for 2-3 minutes or until the cheese is melted and bubbly.

1. 1. Garnish and Serve:

• • Take the loaded skins out of the oven and top with chopped green onions. Serve hot with a side of sour cream.
• Enjoy your Comfort Food Loaded Baked Potato Skins. This classic dish combines the heartiness of potatoes with the rich, indulgent flavors of cheese and bacon, turning an ordinary meal into a special occasion.

Conclusion: what to serve with chicken chili

Each recipe offers a unique set of flavors designed to enhance your chicken chili experience. Whether you’re craving the comfort of cheese and bread, the freshness of a salad, or the hearty satisfaction of chili and rice, these sides will bring diversity and enjoyment to your table. Cater to particular dietary needs while still indulging in these recipes’ delectable tastes.