Air Fryer Chilli Con Carne

If you have read my Ultimate Slow Cooker Cookbook, you’ll know that one of my favourite ways to cook a chili con carne is with the slow cooker. There’s something about the way the flavours meld together over hours of cooking that creates a rich, hearty dish. I also understand that sometimes you don’t have the luxury of waiting for hours, especially on busy weeknights. That’s where my air fryer chilli con carne recipe comes in – a fantastic alternative that’s quick, easy, and still packed with all the bold flavours you love.

This air fryer chili con carne recipe is perfect for when you’re short on time but still want to enjoy a flavourful meal. The air fryer cuts down the cooking time significantly, so you can have a delicious chili ready in a fraction of the time it would take in the slow cooker. The result is a chili that’s just as rich, hearty, and satisfying, with all the spices – chili powder, cumin, garlic, and paprika – infusing the ground meat and beans beautifully. Whether you prefer using beef, turkey, or a vegetarian option, the air fryer ensures that the meat cooks quickly and evenly, leaving you with a perfect chili every time.

You can adjust the level of spice to suit your preferences, add extra vegetables for more texture, or even top your chili with your favourite garnishes like sour cream, cheese, or fresh cilantro. It’s a quick and easy weeknight dinner that the whole family will love, and you can have it ready in about 30 minutes! If you’re craving chili con carne but don’t have hours to spare, give this air fryer recipe a try – it’s the perfect solution!

PREP 10 minutes

COOK 25 minutes

SERVES 2 people

KIT you will need an air-fryer and mixing bowl.

Ingredients for air fryer chilli con carne

1 carrot, grated

1 small onion, peeled and diced

500g of beef mince

1 red pepper, de-seeded and chopped

2 cloves of garlic, peeled and grated

A 400g tin of kidney beans, drained

1 teaspoon of ground coriander

1 tablespoon of ground cumin

A teaspoon of paprika

1 teaspoon of ground turmeric

1 teaspoon of chilli flakes

A tablespoon of tomato puree

200 ml of beef stock

1 Oxo cube

1 tablespoon of Worcestershire sauce

To Serve:

1 bag of microwave basmati rice

1 tablespoon of frozen chopped coriander

Chopped Jalapenos

Grated cheese

2 Pitta breads

Method

So start by peeling and chopping your onion and adding to a mixing bowl with a drizzle of olive oil. De-seed and chop the pepper and add to the bowl.

Add your onion and pepper directly into your air fryer drawer and cook on 190c for 5 minutes or until they have started to soften. But remember to remove the crisper plates first. So whilst the onions and peppers are cooking, grate your carrot and garlic cloves.

Add the grated carrot and garlic to the air fryer, give the ingredients a good stir then cook for a further 3 minutes until all the vegetables are soft and starting to brown.

So whilst the vegetables are continuing to cook, in the mixing bowl add the mince and spices: a teaspoon of ground coriander, a tablespoon of ground cumin, a teaspoon of paprika, a teaspoon of ground turmeric, a teaspoon of chilli flakes. Add more chilli if you like it hot! Add a dash of olive oil to the bowl and mix the mince and spices well. Season with salt and pepper.

Then add your seasoned mince to the air fryer and mix with the vegetables. Cook on 190c for 8 minutes or until the mince has started to brown. But stir a few times to help break up the mince.

After 8 minutes, or once the beef has browned, add your beef stock, tomato puree, Worcestershire sauce and kidney beans. Then turn the temperature down to 180c and continue to cook for a further 5 to 8 minutes.

Finally serve your air fryer chilli con carne with frozen chopped coriander, grated cheese, chopped Jalapenos, pitta breads and a side of rice.

Tips for Air Fryer Chilli Con Carne

1. Use the Air Fryer to Brown the Beef
Break ground beef into small clumps and cook at 375°F (190°C) for 8–10 minutes, stirring once halfway through. It browns beautifully without added oil.

2. Drain the Fat After Air Frying
After cooking the beef, drain excess fat before mixing with the chili base to avoid greasy results.

3. Roast the Veggies First for Extra Flavour
Air fry chopped onions, bell peppers, and even garlic at 375°F for 6–8 minutes. Roasting brings out sweetness and a smoky edge.

4. Add Spice While Air Frying
Toss the veggies with chili powder, cumin, smoked paprika, or chipotle powder before roasting to “bloom” the spices and intensify their flavour.

5. Combine in a Pot or Dish to Finish
Mix browned beef, roasted veggies, beans, tomatoes, and broth or sauce in a pot or oven-safe dish. You can finish cooking in a stovetop pot, slow cooker, or even return it to the air fryer in a deep dish (if it fits).

6. Use a Foil Pan or Heat-Safe Dish
If finishing in the air fryer, use a small baking dish or foil tray. Cook at 350°F (175°C) for 10–15 minutes until bubbly.

7. Stir Halfway for Even Heating
If heating chili in the air fryer, give it a stir halfway to ensure even bubbling and to prevent burnt edges.

8. Don’t Skip the Seasoning Check
After combining all ingredients, taste and adjust salt, spice, or acidity before the final cook.

9. Let It Sit Before Serving
Let the chili rest for 5–10 minutes after cooking to allow flavours to meld and thicken slightly.

10. Serve with Crisp Air-Fried Toppings
Air fry tortilla strips, jalapeño slices, or even cornbread cubes for crunchy toppings that take your chili to the next level.