Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

White Vegan Chili

black beans chili fall cooking fast and easy Nov 15, 2024

🥣 White Chili

Serves: 6 | Total Time: 20 minutes | FODMAP Rating: High

A quick, creamy, protein-packed chili that comes together in just 20 minutes—perfect for cozy weeknight dinners or meal prep!

📝 Ingredients:

2 cups vegetable broth
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 can great northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can petite diced tomatoes (with liquid)
1 1/2 cups frozen corn
1 container fresh salsa (approx. 16 oz)
1 container vegan cream cheese (approx. 8 oz)

🍲 Instructions:

In a large pot over medium heat, add the vegetable broth, chili powder, cumin, oregano, and smoked paprika. Stir to combine.
Add the drained beans, diced tomatoes, frozen corn, salsa, and vegan cream cheese.
Stir well and bring to a simmer. Let it cook for about 10–15 minutes, until heated through and the cream cheese is fully melted.
Taste and adjust seasoning as needed.
Serve hot and enjoy!

Click here to learn more about our plant-based membership called, The Collective

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