Heat the oil in a large saucepan over med- high heat.

Add the chicken and sauté for 4 minutes or until browned.

Remove to a plate and cover to stay warm.

Reduce heat to medium, then add onion, bell pepper, and garlic and sauté 4 minutes until softened.

Add the 1 1/2 cups broth, the tomatoes, paprika, and salt and bring to a boil.

Add the chicken back in, the pumpkin, and beans.

Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.

Meanwhile, stir remaining broth, cornstarch, and peanut butter in a bowl until smooth.

Add peanut butter mixture to pot and stir until blended.

Cook for 2 minutes or until thickened and serve.