Preheat oven to 350°.

Rub chicken with handful of oil and place on baking sheet. Season with salt and pepper to taste. Bake 35-40 minutes.

While chicken is baking, cook onions in oil 10-15 minutes over medium-low heat in large pot. Add garlic and stir; cook 1 minute.

Add tomatoes and beans. Bring to a boil; reduce heat to low. Summer uncovered 30 minutes, stirring regularly.

Remove chicken from oven and allow to cool 3-5 minutes. Separate meat from bones and skin, if necessary. Chop or shred chicken and add to chili.

Summer another 20 minutes uncovered.

Serve over rice or with corn chips (Frito's scoops suggested).