Heat olive oil in a large, heavy pot over medium-high heat.
Add the chorizo links, reduce heat to medium and cook 8-10 minutes, turning several times until cooked through or almost cooked through (It's okay if not 100% cooked, it will finish in the stew. You just want to be able to slice it easily.)
Let cool to the touch, then slice into small rounds.
Refresh oil in the pot if needed. Add the onion and peppers and cook 7-8 minutes or until softened.
Add garlic, paprika, curry powder and cayenne and cook briefly until aromatic, approximately 15 seconds.
Add the sweet potatoes and stir to coat with the spices.
Add chicken broth, diced tomatoes, tomato sauce and sliced chorizo.
Bring to a boil, reduce heat to low, cover with the lid slightly ajar and simmer 15-20 minutes or until sweet potatoes are tender.
Add the kale, cover with the lid ajar and cook 5 more minutes until wilted. Add the vinegar and season to taste with salt and black pepper.