Rinse beans under cool water throw out any broken ones.Put beans in a 2 1/2-quart heavy saucepan or a crockpot. Fill with water leave atleast an inch from the top. Add 1 tsp of salt. Bring your beans to a boil then reduce heat to the lowest setting and simmer overnight. In the morning, remove cooked beans from the heat and refrigerate until your ready to prepare your chili.
In a large soup pot, cook ground turkey until no longer pink.Add onion,garlic and mexican salsa to turkey,cook until onion is softened and turkey is browned.Add beans to the pot mixture then add all the remaining ingredients. Bring to a boil,reduce heat, cover with lid. Allow to simmer atleast 35 minutes over a low heat setting.
you can serve alone or add cheddar cheese or sour cream for extra flavor. With a side of Buttermilk Cornbread