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A bowl of Air Fryer Turkey Chili topped with sour cream, chopped cilantro, and sliced red onions, served in a brown ceramic bowl on a light surface.

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 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Air Fryer Turkey Chili
Servings: 8
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

Calories: 145kcal | Carbohydrates: 12g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 569mg | Potassium: 457mg | Fiber: 4g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 2mg
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