In a large pot over medium heat, bring rye berries and water to a boil. Reduce heat and simmer, covered, for 45 minutes until al dente. Reserve.
In a heavy-bottomed pot, brown turkey in vegetable oil. Using a slotted spoon, transfer turkey to bowl.
Heat pan juices to medium-high, add onions, carrots and peppers, reduce heat to medium and sauté until tender, approximately 5 minutes. Add salt and spices; sauté for 5 minutes.
Add browned turkey, stock and tomatoes and simmer 20 minutes. Add rye berries, chipotle chilies and garlic. Simmer for 15 minutes.
Remove from heat. Discard bay leaves. Stir in cilantro, seasonings, then serve.
