Chicken Pumpkin Stew

This recipe for Chicken Pumpkin Stew is simple to make and delivers a perfect dinner for a cool fall evening.

This is one of those cozy meals that is perfect to make in the fall months. We love to make a good stew on Halloween night to fill up tummies before all of the consumption of junk begins. Don’t be afraid of the pumpkin! Pumpkin is a squash. It works in this recipe, and it’s a great combination with all of the other ingredients.

• 1 tablespoon canola or vegetable oil
• 1½ pounds skinless, boneless chicken thighs, visible fat trimmed, cut into 1 inch pieces
• 1 medium onion, chopped
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 teaspoon minced garlic
• One 14.5 ounce can chicken broth
• One 14.5 ounce can diced tomatoes
• 1 tablespoon smoked paprika
• ½ teaspoon salt
• 3 cups (about 1 pound) 1 inch cubes peeled sugar pumpkin or butternut squash
• 8 ounces fresh green beans, cut in half
• 1 tablespoon cornstarch
• ¼ cup creamy peanut butter