First, drain and thoroughly rinse both the kidney and black beans. Then, place them in a bowl and completely cover the beans with water. This soaking process will help with "bean digestibility," which is something we can all use a little help with from time to time.... right? Set this bowl aside for now.
Next, in a 3 or 5 quart pot, add the pumpkin, diced tomatoes, water, maple syrup and all of the spices. Stir well.
Drain and rinse the beans one more time and then add them to the pot, as well.
Place your pot on the stove and turn the heat to medium high. Bring the chili to a rapid boil. Once it reaches that point, it's ready to be served.
Enjoy the chili as is, or top with your favorite chili toppings. Mine are chopped pecans and chives... mmm...mm!