Pour vegetable broth and water into a large pot and bring to a boil. Add kale to broth; reduce heat to medium and cook for 30 minutes. While kale is cooking, drain 2 cans of the red kidney beans. Pour oil into a Dutch oven and heat to high. Lower heat to medium and sauté onion for 5 minutes. Stir chili powder, ground cumin, salt and pepper with onion. Cook over low heat for 5 minutes, stirring often. Stir in kidney beans, vegetable broth and kale. Bring to a boil over high; cover and reduce heat to medium. Simmer for 20 minutes, stirring often.
*May be served with chopped fresh cilantro and chopped tomatoes.