For the Veggie Chili: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened and fragrant, about 3–4 minutes. Add bell peppers, carrots, and zucchini. Cook for 5–6 minutes until slightly softened. Stir in black beans, kidney beans, diced tomatoes, vegetable broth, and tomato paste. Add chili powder, smoked paprika, cumin, cayenne (if using), oregano, salt, and pepper. Stir well. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally. Stir in lime juice and adjust seasoning if needed. Garnish with fresh cilantro before serving.

For the Cornbread Muffins: Preheat oven to 400°F (200°C). Grease a muffin tin or line with paper liners. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, melted butter, and egg. Pour wet ingredients into dry ingredients and mix until just combined (do not overmix). Divide batter evenly into muffin cups and bake 15–20 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool slightly before serving alongside chili.