In a large saute pan over medium heat, bring wine and 2 cups water to a boil.  Add chicken legs and enough water to cover; return to aboil and then reduce to a simmer.  Cover, and poach for about 15-20 minutes, turning once.  Remove cover and continue to simmer until liquid reduces by half.  Remove chicken and allow to cool until you can handle it.  Meanwhile, add diced onion, peppers, and garlic to liquid.  Stir until beginning to soften.  Add tomatoes (with juice) and kidney beans.  Once chicken is cool, remove from bone and cut into bite size pieces; return to pan.  Continue to simmer until liquid is at desireable level.  Add cayenne and chili pepper to taste.