1. Heat oil in a large sauce pan. Add chicken and saute 4 minutes. Remove to plate. reduce heat to medium. Add onions, pepper and garlic and saute for about 4 minutes until vegetables are softened.
2. Add 1 1/2 c broth, the tomatoes, paprika and salt, Bring to a boil and add the chicken pumpkin and beans. Reduce the heat and allow to simmer for 12 minutes or until the chicken and pumpkin are tender.
3. Stir remaining broth with the corn starch and peanut butter in a small bowl until smooth. Add to the pot and stir well until blended. Cook about 2 more minutes or until thickened.