If cooking on the stove top, heat olive oil in large pot over medium heat. Sauté onions and garlic until soft. Add salt and chili powder and stir for 1 minute. Add sweet potato, broth, tomatoes, peanut butter, and chickpeas. Stir, cover, and bring to a boil. Reduce heat to medium-high and simmer for about 15 minutes until potatoes are soft. Stir in kale and cook for another 5 minutes. Remove from heat and stir in apple cider vinegar. Serve with optional extra protein or other toppings.
If using the slow cooker, combine all ingredients minus the apple cider vinegar and cook on high heat for 6 hours. Stir in apple cider vinegar when ready to serve. Serve with optional bread or brown rice, extra proteins, and/or optional toppings.
If using the Instant Pot, combine all ingredients, minus the apple cider vinegar, and select Manual. Choose High Pressure, and set to 15 minutes. Lock lid and set vent to Sealing. Allow pressure to release naturally. Stir in apple cider vinegar when ready to serve. Serve with optional bread or brown rice, extra proteins, and/or optional toppings.