I can’t get over how Air Fryer Turkey Chili delivers deep, savory flavor without standing over the stove. The air fryer browns the turkey perfectly, while the beans and tomatoes make it thick and rich. It’s hearty, flavorful, and always disappears fast. You’ll love how easy and delicious it is.

A bowl of Air Fryer Turkey Chili topped with sour cream, sliced red onions, avocado, chopped cilantro, and spices. — Air Fryer Turkey Chili. Photo Credit: Hungry Cooks Kitchen.

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I make it for game day gatherings, cold winter dinners, meal prep, and chili cook-offs because it comes together fast and reheats beautifully. It’s perfect for feeding a crowd since it always disappears quickly. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Bowls of chopped fresh vegetables, seasonings, kidney beans, and ground turkey are arranged on a countertop, each labeled with its ingredient name—perfect for making delicious Air Fryer Turkey Chili. — Air Fryer Turkey Chili Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Air Fryer Turkey Chili with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Follow along with the easy method, and you’ll be tasting this delicious chili in minutes.

Brown the Seasoned Turkey

Place the ground turkey (or ground beef if you prefer a richer flavor) and Mexican seasoning in an air fryer baking dish and cook at 350°F (180°C) for 12 minutes. I love using a deep, round ceramic dish like this because it heats evenly in the air fryer, keeps the turkey juicy, and makes cleanup so much easier.

For the best flavor, open the air fryer every 3-4 minutes and use this wooden spoon to break the meat into crumbles so it cooks evenly instead of staying in one solid chunk. The seasoning will coat every piece as it browns and create those crispy golden edges.

Cook the Vegetables

Add the diced red bell pepper, onion, and minced garlic to the cooked turkey. If you’d like a little mellow heat, stir in some chopped poblanos, and for a fresher, slightly sweeter flavor, toss in a handful of green onions. Cook for 5 more minutes.

I rely on a sharp chef’s knife like this one to power through all my chopping quickly and keep prep effortless.

If you’re craving a deeper, cozier chili flavor, this is a great moment to add optional spices like cumin, chili powder, paprika, oregano, coriander, or even a pinch of cayenne. They release their flavor best here and really round out the dish.

The vegetables will soften and release their moisture while picking up all the browned bits and spices stuck to the bottom of the dish inside your air fryer basket. Stir once halfway through so the garlic doesn’t burn.

Add the Liquids and Simmer

Add the chopped tomatoes, then pour in the drained kidney beans from a small bowl (or use red kidney beans, black beans, pinto beans, or chickpeas if you want a different texture), followed by the chicken broth.

If you like a touch of sweetness and extra texture, you can also stir in some corn, and if you prefer a richer, saucier finish, mix in a little tomato sauce or a spoonful of tomato paste. Then, cook for 10 minutes, stirring a couple of times so the broth reduces evenly and the beans heat through.

The tomatoes will break down and thicken the liquid while the chicken broth concentrates into a rich base. Taste and adjust the salt and pepper since the broth and beans will dilute the seasoning.

A round dish of Air Fryer Turkey Chili, filled with beans, ground turkey, and savory broth, sits inside an air fryer basket on a light-colored surface. — Add the tomatoes, beans, and broth, then air fry for 10 minutes, stirring and adjusting the seasoning as needed.

Serve with Fresh Toppings

Ladle the chili into bowls and top with diced avocado, sliced red onion, red pepper flakes, a dollop of sour cream, and fresh cilantro, or a sprinkle of Cheddar cheese for additional richness. I keep all the toppings in small prep bowls with a lid so everyone can build their own bowl exactly the way they like it. Serve and enjoy!

When I’m taking this chili to a potluck, I pack it in a sturdy airtight container to keep it fresh and secure, then slip it into an insulated casserole carrier like this one so it stays perfectly hot and ready to serve.

Air Fryer Turkey Chili

Air Fryer Turkey Chili became my go-to comfort dinner whenever I crave something warm and hearty that fills me up without feeling heavy. The turkey gets perfectly browned in the air fryer, while the beans and tomatoes create a thick, flavorful chili. I make it for game day gatherings, cold winter dinners, meal prep, and chili cook-offs because it comes together fast and always disappears quickly. Leftovers stay fresh in the fridge for up to 4 days or freeze for up to 3 months and reheat beautifully.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main Course

Cuisine: Mexican

Keyword: Air Fryer Turkey Chili

Servings:

Calories: 145kcal

Ingredients

1 tablespoon olive oil
1 pound ground turkey
4 tablespoons Mexican Seasoning
1 red bell pepper diced
1 onion diced
2 garlic cloves minced
2 cups tomatoes chopped
1 can 8-ounce kidney beans drained and rinsed
4 cups chicken broth
Salt and pepper
Avocado to serve
Red pepper flakes to serve
Red onion to serve
Sour cream to serve
Cilantro to serve

US Customary – Metric

Instructions

Place the turkey and the Mexican seasoning in an air fryer baking dish and cook at 350°F (180ºC) for 12 minutes. You’ll have to open the air fryer every 3-4 minutes and break the meat so it crumbles.
1 tablespoon olive oil, 1 pound ground turkey, 4 tablespoons Mexican Seasoning
Add the red bell pepper, onion, garlic, and cook for 5 more minutes.
1 red bell pepper, 1 onion, 2 garlic cloves
Add the tomato, kidney beans, and chicken broth and cook for 10 minutes – stir a couple of times. Taste and adjust salt and pepper.
2 cups tomatoes, 1 can 8-ounce kidney beans, 4 cups chicken broth, Salt and pepper
Serve with avocado, red onion, red pepper flakes, sour cream, cilantro, or your favorite toppings.
Avocado, Red pepper flakes, Red onion, Sour cream, Cilantro

Notes

Here’s what I’ve learned from making this chili dozens of times:

Break the turkey frequently: Open the air fryer every 3-4 minutes during the first 12 minutes to crumble the meat with a wooden spoon; otherwise, it’ll cook into one solid patty instead of loose crumbles.
Don’t skip the vegetable stage: Cooking the peppers, onions, and garlic separately for 5 minutes before adding the liquids lets them soften and caramelize slightly, which adds sweetness and depth to the final chili.
Make it spicier: Add diced jalapeños with the bell peppers, or stir in a tablespoon of adobo sauce from canned chipotles during the final simmer for smoky heat.
Stir the chili while it simmers: Open the air fryer and stir the chili 2-3 times during the final 10 minutes so the broth reduces evenly and the beans don’t stick to the bottom of the pan.
Adjust seasoning at the end: The chicken broth and beans will dilute the Mexican seasoning, so always taste and add more salt, pepper, or even extra seasoning before serving.
Flash freeze for easy portions: Freeze the chili in a single layer in freezer bags laid flat on a baking sheet for 2 hours before stacking them vertically in the freezer so they take up less space and thaw faster.

Nutrition

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How to Store Leftovers

Let the chili cool completely before transferring it to airtight containers. It’ll stay fresh in the fridge for up to 4 days and actually tastes even better the next day once the flavors have had time to blend. Reheat individual portions in the microwave for 2–3 minutes, or on the stovetop over medium heat, until steaming hot.

For longer storage, freeze the chili in freezer-safe containers or heavy-duty freezer bags for up to 3 months. I freeze it in 2-cup portions so I can thaw exactly what I need for quick lunches or dinners. Thaw overnight in the fridge before reheating, or warm it straight from frozen on the stovetop over low heat, stirring frequently and adding a splash of chicken broth if it’s too thick.

What to Serve With Air Fryer Turkey Chili

I usually serve this with warm cornbread or tortilla chips for scooping and a simple side salad, such as an avocado salad, to balance the richness. Homemade guacamole or a quick pico de gallo also works well alongside the chili since they’re fresh and bright.

For a complete meal, I’ll add Mexican rice or cilantro lime rice on the side, or keep it low-carb and serve it over cauliflower rice. Cheese quesadillas or flour tortillas warmed in the air fryer also make it more filling for hungry kids or when you need to stretch the meal.

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Air Fryer Turkey Chili

Ingredients You’ll Need