1. 1. Preheat your oven to 350°F (175°C).

2. 2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté until softened.

3. 3. Add the bell pepper, carrots, and zucchini; cook for about 5 minutes, stirring occasionally.

4. 4. Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.

5. 5. In a separate bowl, combine the cornmeal, buttermilk, maple syrup, egg, baking powder, baking soda, and salt. Mix until well combined.

6. 6. Pour the chili into a large baking dish and spread the cornbread mixture evenly on top.

7. 7. Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown and a toothpick comes out clean.

8. 8. Let cool slightly before serving.