Heat oil in a large saucepan over medium high heat. Add chicken and sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic, sautéing 4 minutes until softened.
Add 1½ cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer for 12 minutes or until chicken and pumpkin are tender.
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.
Notes
If you are preparing this recipe as gluten-free, just be sure to use gluten free brands for: peanut butter and chicken broth.