If you’re wondering what to serve with your chili verde, you’ve come to the right place.

In this article, I list 45 of the most popular side dishes for chili verde.

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In a rush? Here’s the short answer.

The best side dishes to serve with chili verde are Spanish rice, corn pumpkin cornbread, avocado fries, cheesy grits, and calabacitas. For something refreshing, try a cucumber salad, jicama slaw, or pickled radish. I also really like Mexican street corn salad.

Ready? Let’s jump right in.

Spanish rice

Also known as Mexican rice, this is my go-to side dish for chili verde.

You can make it over the stovetop, but this recipe uses an Instant Pot.

You’re guaranteed perfectly cooked rice in just 5 minutes, meaning the whole thing from start to finish will take less than 15 minutes!

Why we love this recipe: it’s ideal for busy weeknights.

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Homemade corn tortillas

You can’t go wrong with serving these homemade corn tortillas alongside your chili verde.

They’re way softer and pliable than the store-bought variety, and you can stuff them with your chili verde and turn them into tacos, burritos, and even enchiladas…

Or you can tear the tortillas into pieces and use them to mop up that deliciously rich stew.

Why we love this recipe: you only need three ingredients.

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Pickled radish

For a zesty bite, choose pickled radish as a side for your chili verde.

They’re sharp and tangy, and will balance out the rich sauce of the chili. Plus they’ll bring a vibrant pop of color to the plate.

Psst… you can pickle other veggies too like carrots, pepper and cucumber.

Why we love this recipe: they’ll keep in the fridge for up to four months.

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Avocado fries

Chili verde is usually topped with fresh avocado slices for added creaminess, but why not shake things up with these avocado fries?

Thick avocado slices are coated in panko breadcrumbs, giving them a crispy bite when cooked.

Pro-tip: choose avocados that are almost fully ripe but not mushy.

Why we love this recipe: it’s a tasty and creative way to enjoy avocado.

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Cheesy Southern grits

Cooked in a mixture of cream and broth, these grits turn into a thick, porridge-like dish that’ll easily fill you up.

And this recipe goes the extra mile by adding freshly grated cheese, making these grits extra gooey.

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All they need is a meaty, saucy dish spooned on top – chili verde is perfect.

Why we love this recipe: it’s the ultimate comfort food.

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Jicama slaw

This jicama slaw is an excellent dish to serve alongside your chili verde when you want to freshen things up.

It boasts a crisp, juicy texture that will balance out your stew’s tender meat and smokey sauce.

And instead of the usual creamy slaw dressing, it’s dressed with a spritz of lime juice, making it oh-so-light.

Why we love this recipe: it’s low-carb and keto-friendly.

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Calabacitas

If you have yet to try this classic Mexican dish, that has to change!

At first glance, you’d think it’s a mix of simple sauteed vegetables.

But what makes this dish special is the light but creamy cheese sauce that coats everything.

Serve this calabacitas alongside your chili verde and rice for a nourishing Mexican feast.

Why we love this recipe: it’s a lighter version of everyone’s favorite creamed corn.

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Black bean and couscous salad

Looking for a hearty, but healthy side? You’ve found it.

Both black beans and couscous are packed with fiber and proteins, helping keep you fuller for longer without weighing you down.

The salad is also packed with crunchy vegetables like peppers, tomatoes, and red onion.

Why we love this recipe: the unique hummus-based dressing is SO good.

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Instant pot refried beans

Ready-to-eat refried beans are readily available in grocery stores, but nothing comes close to the homemade version.

The homemade beans have a better flavor, and you have complete control over how smooth or chunky you want them to be.

This recipe uses an immersion blender to achieve a silky smooth texture.

Why we love this recipe: you probably have most of the ingredients you need already.

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Pumpkin cornbread

This pumpkin cornbread is a great side dish for your saucy chili verde.

Adding pumpkin puree to the mix makes this quick bread extra moist and oh-so-fluffy, plus it adds a hint of sweetness.

But don’t worry about it being too sweet. The added spices cardamom and nutmeg bring a touch of earthiness to balance everything out.

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Why we love this recipe: it will fill your kitchen with a delectable aroma as it bakes.

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Peruvian salsa criolla

This 5 ingredient salsa is simple but not short of flavor.

It uses Ají Amarillo, which is a type of Peruvian chili pepper. You can only find fresh ones in Peru or other Latin American countries.

But you should be able to find some jarred puree in a grocery store near you.

And if you can’t, you can sub them for jalapenos.

Why we love this recipe: it will taste great with pretty much any main course you pair it with.

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Baked tostones

Making tostones is a two step process. The first round of cooking softens the tostones so you can smash them (great stress relief!).

Then the second round of cooking crips up the outside.

You can use these golden treats as a topping, or keep them on the side for dipping.

Why we love this recipe: they’re healthier than the fried version.

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Esquites (Mexican street corn cups)

Esquites is a more convenient version of Mexican street corn, which can be a nightmare to eat.

It’s got all the same flavors of corn, cotija, crema, chili, lime, and cilantro. But it’s served in a handy little cup!

Psst… I still grill the corn to make sure it has the same smokey flavor.

Why we love this recipe: it would also make a great starter with some tortilla chips.

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Cilantro lime cucumber salad

This cucumber salad is another light and refreshing option. It will make an excellent palate cleanser.

The key to perfecting this dish is slicing the cucumbers nice and thin so the marinade can soak right through them.

A mandoline slicer will give you the best results, but if you don’t have one, a sharp knife and tons of patience will do the trick.

Why we love this recipe: it’s a super summery side but can be made all year round.

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Southwest veggie stuffed poblano peppers

Jazz up your chili verde meal with these stuffed poblano peppers for starter.

The poblano peppers add a hint of heat to the cheesy quinoa and black bean filling

Pro-tip: want your poblanos extra soft and smoky? Pre-roast them before stuffing them with the filling.

Why we love this recipe: it looks fancy, but it’s really easy to make.

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The best side dishes to serve with chili verde

• Spanish rice
• Homemade corn tortillas
• Pickled radish
• Avocado fries
• Cheesy Southern grits
• Jicama slaw
• Calabacitas
• Black bean and couscous salad
• Instant pot refried beans
• Pumpkin cornbread
• Peruvian salsa criolla
• Baked tostones
• Esquites (Mexican street corn cups)
• Cilantro lime cucumber salad
• Southwest veggie stuffed poblano peppers

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