Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, mushrooms, and carrots, and sauté for 8-10 minutes, until softened. Add the tomato paste and cook, storring, for 1 minute. Stir in the seitan, garlic, chipotle chile, paprika, oregano, chili powder, and celery salt. Cook 1-2 minutes, stirring frequently, scraping up any browned bits of seitan. Add 1 cup of water, the black beans, kidney beans, and pinto beans, tamari, and Worcestershire sauce. Bring to a boil, then lower the heat to medium-low. Cover and simmer for 1 hour, stirring occasionally, until the carrots are tender. Add a bit of water, a little at a time, if the chili is getting too thick. Taste, and adjust seasoning if needed. Serve hot!