In small bowl, mix lemon juice and 2 tablespoons vegetable broth. Set aside.

In saucepot over medium-high heat, add onions and mushrooms. Pour in lemon juice/broth mixture as necessary to reduce sticking. Add pinch of salt and sauté around 5 minutes. Add garlic and pepper and continue cooking for 2 minutes.

In same saucepot, stir in brown sugar, maple syrup, tomatoes, salt, kidney beans and remaining vegetable broth. Add cocoa, cumin, oregano, chili and coriander. Stir until well combined. Cook on medium-low heat for 20 minutes.

To prepare the DIY station, arrange garnishes and toppings in bowls and surround them on a large board with dippers and scoopers! We suggest spaghetti, corn bread, tortilla chips, dairy-free cheese and sour cream, green onions and parsley.